Helen RandellBaked yoghurt chicken
April 10th 2010 05:14
Once a month, for about 3 1/2 hours I volunteer at the local bookshed. They sell second-hand books which are donated from the community for ridiculously cheap prices. I like to think I am doing my civic duty, but when I really look at it, I am volunteering just 42 hours a year... it's not a lot.
The main reason I volunteer at the book shed is because I love books. The smell, the feel and the knowledge bond up side the cover. And, I have to confess, I do spend a bit of time browsing through the recipe books - just to see.
A recent purchase, for the bargain price of $1 (with it's original $24.95 rrp sticker still on the front) was the CSIRO total wellbeing diet. After flicking through I was impressed by the scope of the recipes and this one in particular jumped out at me.
Using my Homemade natural yoghurt this recipe was a cinch. I had everything else I needed for the marinade in the cupboard and there was salad in the fridge - Happy days!
Baked yoghurt chicken (taken from the CSIRO Total wellbeing diet)
Serves 4
1/2 teaspoon Chinese Five Spice
1 teaspoon chilli powder
2 teaspoons soy sauce
1 garlic clove, crushed
1 tablespoon olive oil
200g low-fat natural yoghurt
4 x chicken breasts
In a bowl combine marinade ingredients and chicken and let sit for at least four hours.
To cook, preheat oven to 180 degrees C and line a baking dish with baking paper.
Heat a non-stick frying pan over medium heat and add chicken and cook for 2 minutes on each side. Transfer to baking tray and bake for 6-8 minutes, until cooked through.
Serve with a salad of tomato, cucumber, red onion and mint leaves.
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