Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Baked Chicken with Yogurt Crust & Peaches Followup-To: rec.food.cooking Date: 12 Nov 1999 04:19:05 -0700 Organization: attcanada.net Lines: 30 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <021101bf2be4$a1e76ea0$86d6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:37403 Low-Fat Baked Chicken with Yogurt Crust & Peaches 1 1/2 cup herb-seasoned stuffing cubes 2 whole skinless chicken breasts -- each cut in half 1/2 cup plain yogurt 2 large peaches -- peeled and halved cinnamon sugar Preheat oven to 375 degrees. In a food processor or blender, reduce the stuffing mix to coarse crumbs. Pour them onto a sheet of wax paper. Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step), then dip it into the crumbs to coat. Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer. Repeat with the remaining chicken. Surround the chicken with the peach halves, cut side down. Sprinkle the peaches (not the chicken) with cinnamon sugar. Bake for 20 minutes, or until the breasts are just cooked through but not dry. Per serving: 320 Calories; 4g Fat (10% calories from fat); 33g Protein; 37g Carbohydrate; 69mg Cholesterol; 1278mg Sodium Copyrighted material used with permission from eat-lf@lists.best.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.