My two favorite types of cuisine are Indian and Italian. Ben loves Indian food, but I know very little about the cooking of Indian food. Therefore, I try to do more Indian-inspired dishes with the flavoring. Lately Ben has been picky with his eating. However, when I made this dish, he grabbed handfuls of “tchi-tchin” and gobbled it down. The origins of this chicken are from a Pinterest recipe that I found; but I gave it more of an Indian “flavor profile”, to sound like one of the pretentious food critics on my cooking competition shows. It’s super quick and easy. Husband also enjoys it very much.
Serves 3 (increase recipe by 1 chicken breast to serve 4)
3 boneless, skinless chicken breasts
½ cup of grated Parmesan cheese
½ cup non-fat Greek yogurt
1 tsp garlic powder
1 tsp seasoning salt
½ tsp curry powder
½ tsp turmeric
¼ tsp paprika
¼ tsp pepper
- Preheat the oven to 375 and spray a glass baking dish with non-stick cooking spray.
- In a medium bowl combine the Parmesan, yogurt and spices. Mix until well combined.
- Roll the chicken in the mixture until well coated. Lay each breast into the pan and then cover with the remaining yogurt mixture.
- Bake for 45 minutes.