| 2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 6 | tbsp | Dijon mustard |
| 2 | tsp | minced garlic |
| 3 | tsp | ground ginger |
| Salt and pepper (to taste) | ||
| 2 | boneless chicken breasts (skinned and split) |
The acidity in yogurt makes the chicken in this dish tender and juicy.
| 2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 6 | tbsp | Dijon mustard |
| 2 | tsp | minced garlic |
| 3 | tsp | ground ginger |
| Salt and pepper (to taste) | ||
| 2 | boneless chicken breasts (skinned and split) |
Mix together the yogurt, mustard, garlic, ginger, and salt and pepper.
Spread the mixture on the chicken, rubbing it in.
Place in a baking dish, cover, and let marinate for at least 2 hours.
Preheat oven to 375°.
Bake the chicken, uncovered, for 1 hour or until it is brown.