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Baked Parmigiano-Reggiano and Greek Yoghurt Chicken

Don't fancy cooking a whole Sunday roast? Opt for these juicy chicken breasts baked with garlicky yoghurt.

  • Cooking Time35 mins
  • Serves6
  • DifficultyEasy
70g Parmigiano Reggiano
300ml Greek yoghurt
1 large clove garlic, crushed
6 chicken breasts
Salt and pepper

1. Preheat the oven to 190°C.

2. Mix together 50g grated Parmigiano Reggiano with the Greek yoghurt, garlic and plenty of black pepper.

3. Lay the chicken breasts on a grill pan and top with a good layer of the yoghurt mixture. Sprinkle over some more grated Parmigiano Reggiano.

4. Bake in the oven for 30-35 minutes or until cooked through and golden. Serve topped with shaved or grated Parmigiano Reggiano.

Recipe courtesy of Parmigiano Reggiano

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