ROQUEFORT CHICKEN
¼ Cup Enriched white flour
1 tsp Salt
1 tsp Dried rosemary, crumbled
½ tsp Dried thyme, crumbled
6 Skinless, boneless chicken breast halves
3 Tbs Soft canola margarine
2/3 Cup Nonfat plain yogurt
1/3 Cup Roquefort cheese, crumbled
2 Tbs Lemon juice
1 Tbs Green onion, thinly sliced
½ tsp Orange peel, grated
Paprika to taste
Preheat oven to 350 degrees.
In shallow dish, combine flour, salt, rosemary, thyme and pepper. Dredge chicken breasts in flour/spice mixture. In large, heavy-weight skillet, melt canola margarine over medium-high heat. Brown chicken breasts, in batches, turning each once. Cook until golden brown (about 5-7 minutes). Place chicken breasts in large baking dish; do not overlap.
In small bowl, combine yogurt with all remaining ingredients. Spread yogurt mixture over chicken. Sprinkle lightly with paprika. Bake about 30 minutes, until topping is golden and chicken is baked through.
Servings: 6
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