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Serves 2 1 teaspoon EasyGarlic Powder
1 teaspoon EasyOnion Powder
2 tbsp no fat plain yogurt
1 tbsp light sour milk
2 tbsp Dijon mustard
4 chicken thigh fillets
3 tbsp grated Parmesan cheese
2 tbsp bread crumbs
1 tbsp black pepper, freshly ground
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Pre-heat oven fan forced to 180 degrees C. or normal to 200 C.
In a wide bowl, mix the first five ingredients.
On a plate or on a piece of paper, mix and spread the Parmesan cheese, the breadcrumbs and the pepper.
Line baking tray with oven paper.
Trim all fat from the thighs fillets and cut in 4 even pieces.
Dip each piece of chicken in the yogurt mixture and then in the Parmesan mix, to cover both sides. Place on oven tray. Continue with all chicken pieces.
Place in the oven for about 30 minutes, until a golden crust has formed on the chicken pieces, whose juices should be perfectly clear.
Serve with “Oven baked Asparagus” or on a bed of Rocket salad.
Preparation of this dish is very simple and quick. Be prepared to have... very crummy hands!
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