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 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
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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.
Makes 4 to 6 servings.
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| Calories - 450 |
| Total Fat - 10g |
| Cholesterol - 145mg |
| Potassium - 939mg |
| Sodium - 511mg |
| Total Carbohydrates - 22g |
| Protein - 59g |
| Fiber - 1g |
| Calcium - 25% |
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Serving size: ¼ of recipe.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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