Sure to become a weeknight favorite for busy cooks.
Serve with scalloped potatoes or rice and steamed vegetables.
(If using only boneless, skinless chicken breasts, reduce total cooking time to 30 to 40 minutes.)
2 pounds of skinless chicken pieces
Olive oil
1 cup Plain Mountain High Yoghurt
2 tablespoons all-purpose flour
3 to 4 cloves garlic, minced
1 tablespoon Dijon mustard
Salt and pepper
Lightly coat chicken with olive oil. Bake in a covered casserole dish at 350ºF for 30 minutes.
Meanwhile, in a small glass or ceramic bowl, mix yoghurt and flour. Stir in garlic and mustard. Season with salt and pepper to taste. Spoon mixture over hot chicken, cover, and bake for an additional 15 to 20 minutes or until juices run clear and meat is no longer pink.
2 pounds of skinless chicken pieces
