Amazing Chicken

em_dep_qua
on 1/5/14 1:24 am - Kitchener, Canada

RNY on 11/19/13

Amazing Chicken Recipe

I copied this from a facebook page.... I only did one chicken breast cut into 3 (I just can not that much and I am not a fan of eating leftovers for a week). It was really good, cooked it in a glass dish with a cover and it came out nice and moist. I have been having trouble getting more then 2 small bites of meats in and this was good.

1 tsp seasoning salt

1/2 cup plain greek yogurt

1 tsp garlic

Parmesean Cheese (enough to coat)

This is enough for two boneless skinless chicken breasts, increase recipe to suit.

Mix top three ingredients together in a bowl, coat the chicken completely and then roll it in parm cheese. Cook at 375 for 45 mins or until done.

Michelle

Referral sent - Jan 11/13 Orientation - Apr 4/13 Nurse & Dietitian - Apr 8/13 (287 lbs) Food Class - Apr 10/13 Social worker - Apr 29/13 Nurse, Dietitian & Social worker - Jun 3/13 (284 lbs) Meet Surgeon - Oct 31/13 (277 lbs) Post-op food class - Nov 4/13 PATTS - Nov 6/13 & Nov 15/13 Surgery - Nov 19/13 (264 lbs)

muknanav
on 1/5/14 2:10 am - Erin, Canada

This sounds so good! Thanks for sharing. Definitely going to try it out.

5'8" ~ HW: 350 ~ Starting Weight at Guelph: 338 ~ Starting Weight on Opti: 313 ~ Surgery Weight: 298

RNY July 17, 2013 ~ Dr Foute-Nelong ~ CW: 159

Caroline K.
on 1/5/14 4:55 am

Hi Michelle,

Is the garlic just garlic powder, or minced/crushed garlic? And then you just bake it? It does sound good. Thanks!

em_dep_qua
on 1/5/14 5:03 am - Kitchener, Canada

RNY on 11/19/13

I had real garlic on hand so I crushed and minced one clove by hand. I am sure powdered or minced would be just as good.

Michelle

P.S I cooked in a glass dish... the cheese makes a heck of a mess but cleans well from glass.

Referral sent - Jan 11/13 Orientation - Apr 4/13 Nurse & Dietitian - Apr 8/13 (287 lbs) Food Class - Apr 10/13 Social worker - Apr 29/13 Nurse, Dietitian & Social worker - Jun 3/13 (284 lbs) Meet Surgeon - Oct 31/13 (277 lbs) Post-op food class - Nov 4/13 PATTS - Nov 6/13 & Nov 15/13 Surgery - Nov 19/13 (264 lbs)