Greek baked chicken in yogurt from Cook Simple: Effortless Cooking Every Day by Diana Henry

  • feta cheese
  • Parmesan cheese
  • chicken breasts
  • dill
  • mint
  • onions
  • Greek yogurt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 06, 2017

    This was a rare miss for me from Diana Henry, and I wish I had seen the note below before I made this. I had the same issue with the custard becoming separate and dense, which tasted good anyway and didn't bother me so much, except that I had to pour off about 1 1/2 cups of liquid from the bottom of the dish (the custard was basically floating on top of it). It was very strange. I had huge chicken breasts, but even they were overdone in the baking time called for (I should have known better).

  • BasicStock on March 22, 2017

    This recipe came out differently than I had anticipated. The custard became a separate and rather dense entity, rather than a silky cocoon around the chicken breasts. This may be caused by what our Canadian dairies call greek yogurt as compared to the English version. Ms. Henry seems to have a real calling for poultry, so I am going to try some of her other recipes.

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