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Featured Recipe

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Yoghurt Baked Chicken
Tender, savory chicken like this tastes great with richly flavored breads like a focaccia
or a rustic loaf flavored with kalamata olives or rosemary and garlic.

  • 1 3-pound chicken
  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground paprika
  • Fresh parsley, chopped
  • Salt and pepper
  • 2 cups Plain Mountain High Yoghurt
  • 1 medium white onion, thinly sliced
  • 1 cup sliced mushrooms

Rinse chicken and pat dry with paper towels. Cut into 8 serving pieces.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Brown chicken in skillet and remove to a buttered 13x9-inch baking dish. Reduce heat to medium, and add flour and paprika to pan juices, stirring quickly. Season with parsley, salt, and pepper to taste. Stir mixture 1 to 2 minutes over medium heat until flour is cooked. Remove from heat, and stir in yoghurt; mix well. Spoon mixture over chicken in baking dish.

In a medium skillet, melt remaining 2 tablespoons of butter and sauté onions and mushrooms for 3 to 5 minutes. Spoon over yoghurt-covered chicken. Bake, covered, at 350ºF for 50 to 60 minutes or until juices run clear and meat is no longer pink near the bone.

Makes 6 servings.

 

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Nutrition Facts
 Calories - 450
 Total Fat - 13g
 Cholesterol - 160mg
 Potassium - 1148mg
 Sodium - 466mg
 Total Carbohydrates -320g
 Protein - 50g
 Fiber - 1g
 Calcium - 25%
Serving size: 1/6 recipe.
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