Adrienne's Mediterranean Yogurt Chicken with Blackened Onions.

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Summary

Yield
Servings
Prep time
Cooking time
Total time

Description

Adrienne's Mediterranean Yogurt Chicken with Blackened Onions.

Ingredients

   
For chicken
1 c
DANNONÆPlain yogurt
4  
chicken breast halves (8 oz each, bone-in, skin removed)
2  
large onions (approximately 3/4 pounds)
1 1⁄2 t
ground cumin
1 1⁄2 t
dried rosemary leaves chopped
1⁄2 t
salt
   
freshly ground pepper to taste
   
For sauce:
1 c
DANNONÆPlain yogurt
1⁄4 t
ground cumin
1 t
onion puree (half of small onion grated on box grater)
   
fresh cilantro leaves (optional)
   
salt to taste

Notes

I didn't use the cumin, pepper, cilantro leaves, or rosemary leaves

Instructions

1. To prepare chicken:
Place chicken breasts and DANNON Plain yogurt in large, nonñmetal bowl. Peel onions and dice into oneñquarter inch squares. Add rosemary leaves, 1/4 teaspoon cumin, 1/2 teaspoon salt and freshly ground black pepper. Mix well. Cover and refrigerate 3 to 4 hours.
2. Preheat oven to 375∞ F. Place chicken breasts covered with yogurt and onion mixture in heavy shallow baking pan. Bake 20 minutes. Prepare sauce (see below).
3. Remove pan briefly from oven and drizzle 1/2 teaspoon oil over each chicken breast. Place pan under broiler for 5 minutes until onions begin to blacken and chicken is cooked to desired doneness. Serve immediately with sauce. Garnish with fresh cilantro leaves, if desired.
4. To prepare sauce:
In small bowl, mix DANNON Plain yogurt, olive oil, cumin and onion puree. Add salt to taste. Set aside.

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