Creamy Yogurt Chicken

Recipe courtesy 3 Greek Sisters

Kota me yiaourti (KOH-tah meh yee-ah-OOR-tee)

This dish is so rustic and Greek.  Seasoned yogurt is added to seared chicken breasts and baked.  Once baked, yogurt resembles ricotta cheese, but is much more flavourful.  The result is a creamy dish that is delectable.  This recipe cooks best in stoneware.

Serves 6

Bake: 425°F (220°C)

Ingredients

• 2 cups Greek yogurt
• 2 eggs, lightly beaten
• 4 garlic cloves, minced
• ¼ cup fresh mint, chopped
• 1 tsp sweet paprika
• ¼ tsp salt
• Fresh cracked pepper
• 6 chicken breasts, boneless, skinless
• Olive oil for coating
• ½ tsp salt
• Fresh cracked pepper
• ½ cup Kefalotiri cheese, grated

 Directions

1. In a non-reactive glass bowl, whisk the yogurt, eggs, garlic, mint, paprika, salt and pepper together.  Set aside.
2. Coat the chicken in olive oil and season with salt and pepper.
3. Heat a skillet large enough for all six pieces of chicken over high heat.  Add the chicken to the skillet and sear until lightly browned, about 2 minutes per side.
4. Remove the skillet from the heat.  Pour the yogurt mixture set aside earlier directly into the skillet.  Smooth with a rubber spatula and ensure that all pieces of chicken are completely covered in the yogurt mixture.  Top with the grated cheese and place the skillet in the middle of a preheated oven for 20 minutes, or until the chicken is cooked through and the cheese is melted and golden.  Serve hot.

Substitutions: Kefalotiri cheese can be substituted with Parmesan cheese.

Photo by Eleni Bakopoulos