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COOKING WITH THE SNAP – Baked Chicken with Greek Yogurt

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Baked Chicken with Greek Yogurt

Olive oil spray or olive oil
½ Cup Greek plain non-fat yogurt (strained)
1 Tablespoons light mayonnaise
1/3 Cup grated or shredded parmesan cheese
1 Garlic clove, pressed or minced
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ – 1 3/4 pounds of raw chicken tenders – family size package
Dried parsley

Preheat oven to 400 degrees F. Lightly coat a 12-inch oven proof pan or 9 x 9 baking dish with olive oil spray or olive oil. In a medium bowl, mix together Greek yogurt, mayonnaise, parmesan cheese, garlic, salt and pepper and mix well. Add chicken to the bowl and coat the mixture evenly over the chicken. Place chicken in baking dish. Add dried parsley. Bake 25-30 minutes.

(I didn’t strain my yogurt and had to pour off the excess moisture about 20 minutes into cooking. You can strain yogurt using cheesecloth, coffee filter and very fine mesh strainer. I also increased cooking temperature from original recipe (375 degrees F). The original recipe didn’t brown tenders like I prefer).

From the Kitchen of Lori Ivey