I had read a lot of recipes for this chicken on the internet and came up with this combination. I liked it a lot, Tom loved it. It’s hard for me to each chicken, I’ve read much too much about them and have a lot of moral issues with it, buuuuuut, I have started eating a little bit of it since I started the Dukan Diet again. I just can’t get enough protein without eating it, I can’t eat red meat all the time and there’s only so much ground turkey I can make recipes for! Anyway, Tom really loved this chicken breast Dukan Diet recipe, he said it was fantastic for something that was supposed to be healthy!! I only made 2 breasts last night but I’m writing the recipe for 4. Just remember it’s super easy to cut in half. I also learned something else. Cooking at 375 for 35 minutes didn’t make them half as juicy as cooking them at a higher temperature for a shorter period of time. Try 400 for 20 minutes, I think you’ll like the results much better.
YOGURT PARMESAN CHICKEN
1 cup fat free plain yogurt (can be Greek, I didn’t use it this time)
1/3 cup Parmesan cheese, grated
2 t dried parsley
1 t garlic powder
1 1/2 t salt
1/2 t ground pepper
1/2-1 t red pepper flakes (depending on your spicy meter!)
4 chicken breasts
Mix all ingredients together in a bowl, except for the chicken. Coat each breast with a quarter of the mixture and place on a sheet covered with foil. Bake at 400 for 20 minutes or until cooked through. May need another 5 minutes if the breasts are huge.