Baked Chicken Breasts Supreme
Total TimePrep: 10 min. + marinating Bake: 45 min.
I first made this recipe about 10 years ago when I needed something diabetic friendly to serve to a visitor whom I knew was a diabetic. We have served it multiple times since then and are always very pleased with it. Sometimes I use mayo rather than the yogurt or sour cream for a little something different. Very good!
We loved this chicken. I cut the recipe in half and added 1/2 tsp. onion powder plus 1/4 tsp. granulated garlic to the marinade. I did use a large clove of garlic in the marinade and used plain low fat Greek yogurt. I marinated the chicken for 8 hours. For the coating, I used 1 cup of Panko bread crumbs that I toasted under the broiler, then stirred in 1/4 cup of seasoned bread crumbs. The chicken breasts I used were cooked through in 35 minutes baking them @ 350 degrees. They were moist, juicy and full of flavor. I'll definitely be making this again.
This was really good. The marinade infused the chicken well and it was easy to make.
Based on a previous review, I cut the yogurt and lemon juice in half, keeping the rest the same, to add more flavor, and also was using 1 lb chicken. Used seasoned bread crumbs also; probably would have had plenty of flavor even without. Marinated about 5 hrs. Turned out very moist and full of flavor.
The breading never browned and was mushy.
I wound up marinating mine for a little under 48 hours, and it wasn't as flavorful as I'd hoped.