Dinner Recipies Recepies

Greek Yogurt Chicken

• 1 cup yogurt, plain low-fat
• 1 tablespoon lemon zest, finely grated peel of a lemon
• 1 1/2 tablespoons lemon juice
• 2 tablespoons oregano, finely chopped, fresh
• 2 tablespoons parsley, chopped finely, fresh
• 1 clove garlic, peeled and forced through a press
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, freshly ground or to taste
• 4 whole chicken breast, halves on the bone, skin removed

Directions:

1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce.
3. Place the chicken on a rack in a baking pan and bake in a preheated 375 degree F oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.
4. Spoon the yogurt sauce over the chicken and serve.

Sweet Potato Pone

• 2 large eggs
• 2 cups milk
• 1 1/2 tablespoons vanilla extract
• 1 cup sugar
• 1/4 teaspoon nutmeg
• 1/2 teaspoon grated orange peel
• 3 medium sweet potatoes (about 1 pound) peeled and grated
• 6 tablespoons unsalted butter, melted

Preheat the oven to 350°. Beat the eggs in a large bowl. Then beat in remaining ingredients and pour into a buttered 2 quart souffle or baking dish. Bake until firm and golden brown, about 2 hours. Let stand for 20 minutes before serving; this allows the flavor to intensify.