crispy baked CHICKEN breast recipes

Readily available chicken breasts get enhanced by aromatic yogurt marinades.
  Lightly coated and baked to reveal desirable cutlets, fingers as well as stuffed pockets.

The oven still has many uses during our cold winter months and therefore...
why not make sure to make full use of its healthy heating method.
Double usage is how nicely it warms the house…
not to mention a considerable aroma wafting throughout.

Appetites are still raging, however, we are leaning towards more health conscious meals.
Chicken, being so versatile usually gets the most attention when little time is on hand.
However, there is no reason for sacrificing flavour and therefore…
much attention has been placed to aromatics and texture.

Yogurt has worked out to be the perfect tenderizer and flavour carrier.
Light coatings adhere to yogurt marinated chicken avoiding to do the typical triple setup.
Placing a cooling rack in a pan allows for these coated chicken preparations…
to bake perfectly so that the fried texture is not missed.

We have baked chicken breasts so many times with several versions.
All the recipes mentioned can have part of their preparations done ahead of time.
The yogurt marinades are definitely the secret to their success.
Afterwards, all there is to do is coat and toss into the oven.
Try them out as is or with your own twists.  Sauces are welcomed.
Pretty much any side dish can be enjoyed with any one of the following recipes.

baked Yogurt marinated Chicken cutlets

serves 2 persons

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INGREDIENTS:
(American measures)

. 2 medium sized, boneless, skinless chicken breasts

Yogurt marinade:
. 1/2 cup plain 'Greek style' Yogurt
. 1 Tbsp. Dijon mustard
. 1 Tbsp. Tomato paste
. 1 tsp. each sea salt and granulated garlic powder
. 1 tsp. mild paprika
. 1/2 tsp. each dried herbs: basil, marjoram, tarragon
Coating:
. 1/2 cup dried breadcrumbs of choice






PREPARATION:

Tip: pre-freeze the chicken only enough so that they are easier to handle when cutting.

1. Before placing the chicken breast into the yogurt marinade, 'Butterfly' and lay them flat. 

Yogurt marinade:

2. In a small-medium size, glass container, add the ingredients from the marinade.   Stir to combine.

3. Add the butterflied chicken breasts and turn them over a few times.  Cover and refrigerate for a minimum of 1 hour up to overnight is best.

.....

. Pre-heat the oven to 375F.

. Position the rack in the center of the oven.

. Prepare a rack onto a shallow pan.  Line the bottom with an aluminium foil.

. Assembly:

4. Generously coat the chicken cutlets into the breadcrumbs.  Gently place them onto the prepared pan.

5. BAKE them for 23 minutes.  Remove them from the oven and let it rest for 5 minutes before serving alongside your chosen sides.

….
VARIATIONS of add-ins and replacing ingredients:
Aromatics: Citrus zests, crushed garlic
Condiments: Black bean, Molasses, Maple syrup, Soya sauce, Tamarind, Worcestershire.  
Spices: Curry, Ginger, Paprika, Turmeric
Coating: chips, cereal, crackers, Panko, Tortilla chips ... combinations are endless.

baked Chicken Yogurt nut coated fingers

serves 2 persons

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INGREDIENTS:
(American measures)

. 2 medium sized, boneless, skinless chicken breasts (sliced into thick finger portions)

Yogurt marinade:
. 1/2 cup plain 'Greek' yogurt
. 1 Tbsp. Dijon mustard
. 1 Tbsp. Tomato paste
. 1 tsp. each sea salt and granulated garlic powder
. 1 tsp. mild paprika
. 1/2 tsp. each dried herbs: basil, marjoram, sage                       

Coating:
. 1/4 cup dry breadcrumbs of choice
. 1/4 cup roasted nuts of choice, crushed



PREPARATION:

Yogurt marinade:

1. In a small-medium size, glass container, add the ingredients from the marinade.   Stir to combine.

2. Add the chicken fingers and turn them over a few times.  Cover and refrigerate for a minimum of 1 hour up to overnight is best.

...

. Assembly:

. Pre-heat the oven to 375F.

. Position the rack on the second level from the bottom.

. Prepare a rack onto a shallow pan.  Line the bottom with an aluminium foil.

. Coating:

3. Generously coat the chicken fingers into the breadcrumbs and nuts.  Gently place them onto the prepared pan.

4. BAKE for 15-20 minutes.  Remove from the oven and let them rest for 5 minutes before serving.

. Can also be served with a dipping sauce of choice.

…
VARIATIONS of add-ins and replacing ingredients:
Aromatics: Citrus zests, crushed garlic
Condiments: Black bean, Curry paste, Hoison, Molasses, Maple syrup, Soya sauce, Tamarind, Worcestershire.  
Spices: Curry, Ginger, Paprika, Turmeric
Coating: chips, cereal, crackers, Panko, rolled oatmeal flakes, Tortilla chips ... combinations are endless.

baked 'Cordon Bleu style' Italian stuffed Chicken breast
Integrating an Italian kick to a classic French chicken dish.

serves 2 persons

 Printer version

INGREDIENTS:
(American measures)

 . 2 medium sized, boneless, skinless chicken breasts
Yogurt marinade:
. 1/2 cup plain 'Greek style' yogurt
. 1 tsp. Dijon mustard
. 1/2 tsp. Apple cider vinegar
. 1/2 tsp. Worcestershire sauce
. 1 tsp. each sea salt and granulated garlic powder
. 1 tsp. mild paprika
. 1/2 tsp. each dried herbs: basil, marjoram, tarragon
Stuffing:
. 2 slices of cheese of choice (Jarlsberg is nice)
. 2 slices of cooked ham of choice
Coating:
. 1/2 cup dried breadcrumbs of choice




PREPARATION:

Tip: pre-freeze the chicken only enough so that they are easier to handle when cutting pockets.

. Before placing the breast into the yogurt marinade, slice a deep pocket into the thick part of the breast.

Yogurt marinade:

1. In a small-medium size, glass container, add the ingredients from the marinade.   Stir to combine.

2. Add the breasts and turn them over a few times.  Cover and refrigerate for a minimum of 1 hour up to overnight is best.

...

. Assembly:

. Pre-heat the oven to 400F.

. Position the rack in the center of the oven.

. Prepare a rack onto a shallow pan.  Line the bottom with an aluminum foil. 

. Stuffing:
3. In the pockets of the chicken breasts, slip in the ham and cheese slices.

. Coating:

4. Generously coat the chicken breasts into the breadcrumbs.  Gently place them onto the prepared pan.

5. BAKE them for 25 minutes.  Remove from the oven and let it rest for 5 minutes before serving.

baked Lemon Yogurt Parmesan Chicken cutlets

serves 2 persons

Printer version

INGREDIENTS:
(American measures)

 . 2 medium sized, boneless, skinless chicken breasts

Yogurt marinade:
. 1/2 cup plain 'Greek style' Yogurt
. 1 tsp. Maple syrup
. 1 tsp. Dijon mustard
. 2 tsps. fine lemon zest
. 1 tsp. sea salt
. 1-1/2 tsps. granulated garlic powder
. 1/2 tsp. each dried herbs: basil, marjoram, tarragon
Coating:
. 1/2 cup dried breadcrumbs of choice
Garnish:
. 1/4 cup Parmesan cheese, grated, packed
. 2 small lemon wedges




PREPARATION:

Tip: pre-freeze the chicken only enough so that they are easier to handle when cutting.

Before placing the chicken breast into the yogurt marinade, 'Butterfly' and lay them flat. 

Yogurt marinade:

1. In a small-medium size, glass container, add the ingredients from the marinade.   Stir to combine.

2. Add the butterflied chicken breasts and turn them over a few times.  Cover and refrigerate for a minimum of 1 hour up to overnight is best.

.....

. Pre-heat the oven to 375F.

. Position the rack in the center of the oven.

. Prepare a rack onto a shallow pan.  Line the bottom with an aluminium foil.

. Assembly:

3. Generously coat the chicken cutlets into the breadcrumbs.  Gently place them onto the prepared pan.

4. BAKE them for 23 minutes.  Remove them from the oven.  Then, immediately sprinkle the grated parmesan over each surface. 

. Serve with a wedge of lemon, alongside your chosen sides.   

These recipes are incredibly versatile, therefore…
don't hesitate to swap out what you don't fancy or don't have on hand.
Who said that eating healthy is boring…certainly not with these dishes.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.