Any time a recipe claims to “melt in your mouth” it is just begging you to try it. To see if it’s really as great as the name. That’s what happened to me when I first saw this recipe on Pinterest. I had to try it. I’m happy to report that this recipe is very tasty and tender. Not to mention it takes all of 5 minutes to get into the oven then you can go about your business until it’s done cooking. Don’t you love recipes like that? I also love the fact that you can totally customize this recipe based on what you and your family likes. It would be great with so many seasonings, herbs, mustards, and other flavor additions.
Taste: A little tangy, slightly salty from the Parmesan, and all around delicious.
Texture: The chicken doesn’t necessarily melt in your mouth (I mean, it is chicken and not chocolate) but it is extremely moist and tender.
Ease: Ridiculously easy and perfect for a weeknight meal.
Appearance: I love the browned spots all over the chicken. They make me want to take a bite!
Pros: Easy and tasty. Plus, this version of the recipe scales back the fat because it uses low fat Greek yogurt instead of mayonnaise.
Would I make this again? Yes.
Yield: 4 servings
4 boneless, skinless chicken breasts
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup low-fat Greek yogurt
1/2 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
1 teaspoon garlic powder
Preheat the oven to 375°F. Spray a large baking dish with nonstick cooking spray.
Place the chicken in the prepared baking dish. Season both sides of the chicken with the salt and pepper. In a small bowl combine the yogurt, cheese, and garlic powder. Coat the chicken all over with the yogurt mixture.
Bake for 40-45 minutes, or until the chicken registers an internal temperature of 165°F. Let the chicken cool for 5 minutes before serving.