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CHICKEN WITH YOGURT AND MUSTARD
Serves 8
– Recipe courtesy of Lydie Marshall, Cooking Teacher
A nice, low fat creamy marinade. Easy and delicious!
Ingredients:
- 1-1⁄2 cups plain Green Valley Organics™ Lactose Free plain yogurt
- 1⁄3 cup Dijon mustard
- 1⁄2 tsp. salt
- 1 tsp. pepper
- 4 lbs. chicken parts
Directions:
Position rack in middle of oven; preheat oven to 400°.
Mix together the yogurt, mustard, salt and pepper. Spoon into a 7 x 11-inch glass baking dish. Add the chicken parts, turning them to coat with the yogurt mixture. (If you are preparing the chicken several hours ahead, cover the pan and refrigerate. If baking right away, leave uncovered.)
Bake for 45 minutes, or until the chicken pieces are golden brown, the juices run clear and flesh shows no signs of pink at the bone. (If desired, check after 30 minutes and sprinkle paprika over chicken. Return to oven to finish cooking)
Transfer the chicken to a serving platter. Scrape the curdled yogurt mixture in the baking pan into a blender; blend until smooth, adding a little chicken broth to thin if necessary. Pour over the chicken.
Serve with noodles and a green salad.
