4 large chicken breast fillets (700g)
1 teaspoon of salt
1/4 cup of all-purpose flour (30g)
1/4 cup of olive oil (60ml)
For the sauce
2 cups of natural yogurt (400g)
1/2 teaspoon of Worcestershire sauce
3 tablespoons of lemon juice
1/2 teaspoon of salt
1 tablespoon of parsley
Fresh thyme leaves (for garnish)
4 large chicken breast fillets (700g)
1 teaspoon of salt
1/4 cup of all-purpose flour (30g)
1/4 cup of olive oil (60ml)
For the sauce
2 cups of natural yogurt (400g)
1/2 teaspoon of Worcestershire sauce
3 tablespoons of lemon juice
1/2 teaspoon of salt
1 tablespoon of parsley
Fresh thyme leaves (for garnish)
Preheat oven to 200°C (hot)
Season the chicken with salt and coat in flour
Place a small amount of olive oil at the bottom of a baking dish and arrange the chicken fillets side by side
Bake for about 20 minutes, then flip and bake for another 20 minutes or until cooked through
Transfer the chicken to four individual plates and keep warm
Reserve the baking dish with remaining oil
Prepare the sauce: In a medium pan, combine all ingredients
Heat over medium heat without letting it boil
Transfer the sauce to the reserved baking dish and scrape the bottom with a wooden spoon, mixing well
Return the sauce to the pan and reheat without boiling
Serve the chicken with the sauce, garnished with fresh thyme leaves
520 calories per serving
