| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Lemon |
| 3 |
tb |
Chopped fresh parsley |
| 1 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground pepper |
| 2 |
lg |
Garlic cloves |
| 1/2 |
ts |
Salt |
| 2 |
|
Chicken breast halves with skin and bones |
| 1 |
tb |
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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