Tender Herbed Chicken Recipe

5 1 1
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Tender Herbed Chicken Recipe

Read Reviews
5 1 1
Publisher Photo
"Whoever said that all chicken recipes taste the same just hasn't experimented enough," comments Margaret Shauers of Great Bend, Kansas. "For tender chicken with a refreshing herb flavor, marinate the meat overnight in this quick-to-fix yogurt mixture."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 25 min.

Ingredients

  • 1 cup fat-free plain yogurt
  • 3 tablespoons lime juice
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon aniseed
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 8 boneless skinless chicken breast halves (2 pounds)

Directions

In a large resealable plastic bag or shallow glass container, combine the first eight ingredients. Add chicken and turn to coat. Cover and refrigerate overnight, turning once.
Drain and discard marinade. Place chicken on a rack over a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Yield: 8 servings.
Originally published as Tender Herbed Chicken in Quick Cooking September/October 1998, p49

Nutritional Facts

1 each: 152 calories, 3g fat (0 saturated fat), 73mg cholesterol, 76mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat.

  • 1 cup fat-free plain yogurt
  • 3 tablespoons lime juice
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon aniseed
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 8 boneless skinless chicken breast halves (2 pounds)
  1. In a large resealable plastic bag or shallow glass container, combine the first eight ingredients. Add chicken and turn to coat. Cover and refrigerate overnight, turning once.
  2. Drain and discard marinade. Place chicken on a rack over a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Yield: 8 servings.
Originally published as Tender Herbed Chicken in Quick Cooking September/October 1998, p49

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Sailgirl User ID: 5867364 48613
Reviewed Apr. 3, 2011

"I've been looking for a way to cook chicken breasts that was easy, tasty & not dried out...I think I've found it! I modified it a bit. I only marinated it for 3 hours, substituted soy sauce for lime juice, red pepper for cayenne and did not use any aniseed. My family loved it. It's definitely a keeper!"

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