Herb-Crusted Parmesan Yogurt Chicken Recipe

Name: Herb-Crusted Parmesan Yogurt Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 200 g Tendercuts Chicken 65 Boneless; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 g Milky Mist Greek Yogurt Cup; 430Ml Hellmanns Mayonnaise Squeeze Real; 100 g Old Hill Parmesan Cheese; 16 g Orika Oregano; 25 g Parsley; 226 g French'S Classic Yellow Mustard Sauce; 290ml Lea And Perrins Worcestershire Sauce; 80 g Urban Platter Cayenne Pepper Powder

Fusion cuisine · 640 calories

Herb-Crusted Parmesan Yogurt Chicken recipe

About this recipe

This high-protein dinner features tender chicken baked with a creamy yogurt and parmesan crust, infused with fresh herbs and a hint of spice. Perfect for solution seekers looking for a nutritious and flavorful meal.

Ingredients

200 g Tendercuts Chicken 65 Boneless
250 ml Dabur Hommade Lemon Juice (Bottle)
100 g Milky Mist Greek Yogurt Cup
430Ml Hellmanns Mayonnaise Squeeze Real
100 g Old Hill Parmesan Cheese
16 g Orika Oregano
25 g Parsley
226 g French'S Classic Yellow Mustard Sauce
290ml Lea And Perrins Worcestershire Sauce
80 g Urban Platter Cayenne Pepper Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Arrange 500 g of chicken pieces in a single layer in a casserole dish.
3. Drizzle 2 tablespoons of lemon juice evenly over the chicken.
4. In a mixing bowl, combine 1/2 cup plain yogurt, 1/4 cup mayonnaise, 1/2 cup grated parmesan cheese, 1 tablespoon mustard, 1 tablespoon Worcestershire sauce, 1/2 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper. Mix until smooth.
5. Stir in 1/4 cup chopped parsley into the yogurt mixture.
6. Spread the yogurt mixture evenly over the chicken pieces, ensuring they are fully coated.
7. Bake the chicken in the preheated oven for 50 minutes, or until the chicken is fully cooked and the topping is golden and bubbly.
8. Remove from the oven and let rest for 5 minutes before serving.