Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1 6 oz. Container Plain Non Fat Greek Yogurt
- 2 Roasted Red Peppers From a 12 oz. jar.
- 1/2 Head Roasted Garlic
- 1 Tsp. Coriander Seeds Toasted
- 1/4 Cup Parsley
Servings:
Instructions
- Pat chicken breasts dry and place in a zip top bag.
- Put yogurt, roasted peppers, garlic,coriander seeds, and parsley in the bowl of a processor. Process until smooth.
- Measure 1/2 cup of the mixture and pour it into the bag with the chicken. Marinate for at least 4 hours or as long as overnight. Reserve the rest of the yogurt mixture for basting. It also makes a great veggie dip.
- Preheat broiler. Spray broiler tray with non-stick cooking spray. Remove the chicken breast from the marinade and lay on the broiler tray. Top with a little more of the yogurt mixture, Broil 10 minutes. Turn chicken over and top with a little more of the yogurt. Broil 10 minutes more or until cooked through.
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