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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Story City, Iowa, Vicki Floden sends this finger-licking main course. Set the chicken in the peppery marinade a night early and there won't be much dinner preparation the following day. Ingredients:
1/4 cup reduced-sodium soy sauce |
3 tablespoons lemon juice |
3 tablespoons coarsely chopped fresh basil or 1 tablespoon dried basil |
2 tablespoons fat-free plain yogurt |
2 teaspoons grated lemon peel |
3 garlic cloves, minced |
1 teaspoon ground ginger |
1/2 to 1 teaspoon crushed red pepper flakes |
4 boneless skinless chicken breast halves (4 ounces each) |
Directions:
1. In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon peel, garlic, ginger and pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade from chicken. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375° for 20 minutes or until a meat thermometer reads 170°. Yield: 4 servings.
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