The acidity in yogurt makes the chicken in this dish tender and juicy.
- 2 c Stonyfield Organic Low Fat Plain Yogurt
- 6 T Dijon mustard
- 2 t minced garlic
- 3 t 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. Garnish with fresh parsley or your favorite herb.