Melt In Your Mouth Chicken
As seen in my article on @YorkRegion and my Metroland / Torstar Column - RENATA’S TABLE: Bring back memories with melt-in-your-mouth chicken.
Melt In Your Mouth Chicken may evoke fond memories for you!
This is a recipe that was popular years ago and is becoming so again. I pulled out my old recipe card and thought my dear readers would like to have my version of this delicious recipe – where the chicken really does ‘melt in your mouth’!
Chicken breasts are a lean protein and a good source of amino acids to build and maintain muscle tissue and to support bone density. The tryptophan in chicken (like in turkey) is a mood booster as it helps to increase the serotonin levels in our brain. Chicken contains Vit12, iron, copper, choline and zinc.
Greek yogurt is higher in protein than regular yogurt, low in carbs, is a good source of calcium, VitB12, Riboflavin (VitB2) and selenium as well as VitA, zinc and potassium.
Fresh garlic is an antioxidant, an antibiotic and has been found to reduce inflammation. Studies have shown that garlic can help promote a healthy heart by lowering bad cholesterol and the antioxidants in garlic may help protect against dementia.
Prep Time: 10 minutes / Cook Time: 35-45 Minutes / Makes: 3-4 Servings
Ingredients
3-4 Skinless, Boneless Chicken Breasts
½ Cup Mayonnaise or Sour Cream
1/3 Cup Greek Yogurt
2 Tablespoons Dijon Mustard
6 Cloves Garlic – sliced
½ Cup Grated Parmesan Cheese + some for sprinkling over the chicken – use real Parmigiano Reggiano!
A Pinch of Sea Salt
Generous Grinds of Fresh Black Pepper
How It’s Made
Preheat your oven to 375°F
Have a baking dish ready that will fit the chicken breasts side by side.
Trim visible fat from the chicken breasts and lay them in the baking dish.
Mix all the sauce ingredients together in a medium bowl.
Spoon the sauce mixture over the chicken to cover each breast.
Top each breast with a sprinkle more of parmesan cheese and a grind of black pepper.
Bake for 35 minutes, uncovered and check the chicken with a meat thermometer – chicken must be 165°F. If it’s not quite done, bake for 5 minutes more and check again. (No meat thermometer? Cut into a piece of chicken to make sure it is cooked through with no signs of pink meat. Then buy yourself a meat thermometer as it’s the best way to check chicken for doneness – Dollar Stores have them.)
Remove from the oven and serve with some sauce spooned over top and sides of your choice.
Enjoy!
