Monday, July 21, 2008

Yogurt Baked Chicken with Sweet Orange Veggies

I literally just made this for dinner and it came out great so I thought I would share it with all. I got the idea from a recipe Stef sent me, but I added a little something extra to make it better.

Serves 2 people

2 Chicken Beasts boneless
Plain Bread Crumbs
Ground Ginger
Onion Powder
Garlic Salt
Yogurt (can be plain, but I used vanilla)
1 orange

1 orange pepper
1 Broccoli crown
Sliced mushrooms
1 yellow squash
sesame seeds
brown sugar
teriyaki sauce

The Chicken:
Preheat the oven to 400 degrees. Scrape the orange skin for zest. Allow to dry. Meanwhile, dip the breasts in yogurt and coat evenly. Mix all the dry ingredients (ginger, onion powder, garlic salt, bread crumbs, and some zest) in a separate bowl and dip the yogurt-covered chicken in and coat evenly. Place in a sprayed (Pam or something) pan and place in the oven for 45 minutes.

The Veggies:
Chop up all the veggies as if you were gonna stir-fry. When that is done, mix some zest, brown sugar (like a table spoon) and squeeze some orange juice into the mix. Use enough juice to mix the ingredients without overflow. Add in a couple drops of teriyaki sauce. With about 15-20 minutes left, spray a frying pan and heat on medium heat. When the pan is ready add the yellow squash and brown on one side. Add the remaining veggies. Pour in some teriyaki sauce till your hearts consent. Add some sesame seeds, and a little ginger. Add the orange-sugar sauce and squeeze in some more juice. Cook till tender.

Place the chicken on a plate with the veggies and cut half the orange into fourths, placing 2 pieces of orange on each plate. Add a spoonful of yogurt to each plate for dipping.

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