Last week, I tried a new recipe, found in the Biggest Loser Cookbook. It got TWO THUMBS UP from Papa Bear, me, and our teenage son! Please keep in mind that this recipe is only for two servings. I tripled it, so that we would have enough to eat, and still have leftovers. I took pictures while making it, so here you go:
3 Tbsp. fat-free plain yogurt
4 large fresh basil leaves, chopped
1 tsp. chopped fresh oregano leaves (I used dried...didn't have fresh)
1 tsp. chopped fresh thyme leaves
1/4 teaspoon garlic powder (I might or might not have used a little more!)
Pinch of salt
Pinch of ground black pepper
4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs or finely crushed Wasa Light Rye Crispbread (I used dried whole wheat roll bread crumbs...because that's what I had on hand.)
2 small (1/4 pound) boneless, skinless chicken breasts, trimmed of visible fat
Mustard or low-fat, low-sodium marinara sauce, to taste (optional)
*****
1. Preheat oven to 400 degrees. Lightly mist a small nonstick baking sheet with olive oil spray.
2. In a medium, shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt, and pepper. Stir to mix well.
3. Place 2 tablespoons of the bread crumbs in another medium shallow bowl. Set next to the yogurt mixture. Dip 1 chicken breast into the yogurt mixture to coat.
(By the way, make sure that you pat your chicken breasts dry, in between paper towels. This will help assure that your yogurt coating will stick to the meat.)
Transfer to the crumbs to coat evenly.
Place on the prepared baking sheet. Add the remaining 2 tablespoons crumbs to the bowl. Repeat the process with the second chicken breast. Place on the baking sheet, not touching the other piece.
4. Bake for 10 minutes. Flip the chicken and bake for 8 to 10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce on the side, if desired.
(Sorry about this photo. No matter how many times I tried to put it in, it still TURNED on me!)
(We used the marinara sauce with a bit of cheese melted on top, and it was delicious! We also had steamed green beans with marinara sauce, and my Tomato Rice Pilaf--for which I have previously shared the recipe.)
Let me know if you make this, and what you think!
Mama Bear
4 large fresh basil leaves, chopped
1 tsp. chopped fresh oregano leaves (I used dried...didn't have fresh)
1 tsp. chopped fresh thyme leaves
1/4 teaspoon garlic powder (I might or might not have used a little more!)
Pinch of salt
Pinch of ground black pepper
4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs or finely crushed Wasa Light Rye Crispbread (I used dried whole wheat roll bread crumbs...because that's what I had on hand.)
2 small (1/4 pound) boneless, skinless chicken breasts, trimmed of visible fat
Mustard or low-fat, low-sodium marinara sauce, to taste (optional)
*****
1. Preheat oven to 400 degrees. Lightly mist a small nonstick baking sheet with olive oil spray.
2. In a medium, shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt, and pepper. Stir to mix well.
3. Place 2 tablespoons of the bread crumbs in another medium shallow bowl. Set next to the yogurt mixture. Dip 1 chicken breast into the yogurt mixture to coat.
(By the way, make sure that you pat your chicken breasts dry, in between paper towels. This will help assure that your yogurt coating will stick to the meat.)
Transfer to the crumbs to coat evenly.
Place on the prepared baking sheet. Add the remaining 2 tablespoons crumbs to the bowl. Repeat the process with the second chicken breast. Place on the baking sheet, not touching the other piece.
4. Bake for 10 minutes. Flip the chicken and bake for 8 to 10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce on the side, if desired.
(Sorry about this photo. No matter how many times I tried to put it in, it still TURNED on me!)(We used the marinara sauce with a bit of cheese melted on top, and it was delicious! We also had steamed green beans with marinara sauce, and my Tomato Rice Pilaf--for which I have previously shared the recipe.)
Let me know if you make this, and what you think!
Mama Bear
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