| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
May 1995 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Lemon |
| 3 |
T |
Chopped fresh parsley |
| 1 1/2 |
t |
Dried oregano |
| 1/2 |
t |
Ground pepper |
| 2 |
|
Garlic cloves |
| 1/2 |
t |
Salt |
| 2 |
|
Chicken breast halves with |
|
|
skin and bones |
| 1 |
T |
Olive oil |
| 1/2 |
c |
Plain yogurt |
INSTRUCTIONS
Grate 1 1/2 teaspoons peel from lemon. Cut lemon in half. Cut 2 slices
from 1 half; reserve slices. Squeeze enough juice from remaining half
to measure 1 teaspoon. Place peel into small bowl. Add 2 tablespoons
parsley, oregano and pepper. Place garlic on cutting board. Sprinkle
1/2 teaspoon salt over and chop garlic very finely. Add garlic mixture
to seasonings in small bowl. Run fingers between chicken and skin to
loosen skin (do not remove skin). Spread generous 1/2 tablespoon
seasoning mixture under skin of each chicken breast. Rub outside of
chicken with oil; season with salt and pepper. For sauce, mix yogurt
and 1 teaspoon lemon juice into remaining seasoning mixture. Preheat
broiler or prepare barbecue (medium-high heat). Broil chicken until
cooked through, about 12 minutes per side. Arrange chicken on plates.
Garnish with lemon slices and remaining 1 tablespoon parsley. Serve
with yogurt sauce. 2 Servings; Can be doubled. Bon Appetit May 1995
Converted by MC_Buster. Per serving: 229 Calories (kcal); 18g Total
Fat; (64% calories from fat); 6g Protein; 17g Carbohydrate; 16mg
Cholesterol; 1133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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