Wednesday, September 24, 2008

Really moist chicken

I was trying to come up with some way to cook chicken breasts that would make them yummy but neutral enough to use in lunch sandwiches in different combos. I came across this recipe, and it worked out great!

boneless, skinless chicken breasts
1 cup natural plain yogurt
2 Tbsp country-style mustard
1 cup wheat germ, toasted
salt and pepper

Stir together yogurt and mustard.
Toast wheat germ and stir in seasoning.
Dredge chicken in yogurt mixture. Completely coat.
Now coat those in the wheat germ.
Place on ungreased baking sheet.
Cook at 350 for 20-25 minutes.

The yogurt keeps the chicken incredibly moist. The chicken is good as is (serve it with some brown rice and green veggies), but we sliced it up and used it in sandwiches too.

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