Lately, boneless, skinless chicken breasts have presented a dilemma for me. They’re healthy, convenient, and reasonably affordable. But darn it, they’re so tasteless. So this means that I must gussy them up, either pounding them thinner and then dressing them in a basic pan sauce or stir frying them and adding an Asian sauce.
But last night I really wanted to put them in the oven and forget about them. When I was a kid that meant rubbing the meat in olive oil and sprinkling them with salt and pepper – making the breasts a good vehicle for ingesting lean protein but not such a good vehicle for experiencing actual flavor. Plus, they were always a little too tough and chewy.
Recently I’ve seen a few recipes for chicken salad where the meat was roasted slathered in either crème fraiche or Greek-style yogurt. The dairy kept the breasts moist and tender before the kick of a salad dressing was added. Last night I decided to try a variation of that.
I had some homemade pesto in the freezer. (You could also buy prepared pesto at the grocery store.) I quickly thawed it, and stirred some into a couple of tablespoons of Greek-style yogurt. I covered the chicken in the mixture and voila – 35 minutes later we had tender chicken breasts with actual taste! Here’s the drill:
One pound boneless, skinless chicken breasts
2 TB pesto sauce
2 TB Greek-style yogurt
Salt and pepper
1. Preheat the oven to 375°.
2. Place chicken breasts in lightly oiled baking dish. Sprinkle with salt and pepper.
3. Stir together pesto and yogurt. Cover the chicken with the mixture.
4. Bake for 35 minutes or until cooked through.
Now, I am not advocating this dish as dinner party fare. But it is a simple, healthy, very tasty weeknight option. And one solution to the chicken breast dilemma. Any others, let me know…