Yogurt Baked Chicken with Vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Serving Size: 2 cups

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Ingredients
- 2 tablespoons vegetable oil
- 2 cups cubed chicken breast, raw or cooked (about 1 lb.)
- 1 onion
- 1 cup frozen vegetables (peas, broccoli, mixed vegetables)
- 2 cups plain yogurt
- 1 teaspoon dried marjoram, finely crumbled (substitute oregano, tarragon, etc)
- salt and pepper
- 1/2 cup rolled oats
- 1 cup corn flakes
- 1/4 cup butter 
 
Easy and nutritious, this recipe combines moist chicken chunks, tangy yogurt, vegetables and grains
for a tasty one-dish meal.
 
Directions

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  • Pre-heat oven to 375° F.
  • Lightly oil or butter a 1  1/2 quart baking dish
    (A taller deep dish works better than a flat shallow one).
  • Cut chicken into cubes of
    about 1". Dice the onion.
  • In a 10 - 12" skillet, heat oil until hot. If using raw chicken,
    lightly salt and pepper the cubes and cook, stirring occasionally, until they begin to brown, about
    5 minutes. Spoon  the browned cubes into prepared dish, leaving as much oil in the pan as
    possible. Add chopped onion, cook  about 5 minutes, stirring occasionally. (If using cooked
    chicken, put cubes directly into baking dish, lightly salting if necessary, and begin browning
    with the onions.)
  • Add vegetables and cook another minute or two, then stir in yogurt and
    marjoram. Mix well, taste for seasoning, and pour over chicken, stirring to mix well.
  • In food
    processor, pulse oats, corn flakes and sliced butter until corn flakes are mostly reduced to crumbs
    and butter is mixed in (small bits of butter are ok). Spread this crumb mix over the chicken and
    bake 30 minutes.
  • Serve hot.


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