Baked Parmigiano Reggiano and Greek Yoghurt Chicken

The Culinary Project “Assi nella Manica”

The Culinary Project “Assi nella Manica”

Standard Supplier 5th October 2015

Baked Parmigiano Reggiano and Greek Yoghurt Chicken

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Baked Parmigiano Reggiano and Greek Yoghurt Chicken recipe a try? Mix together Parmigiano Reggiano with Greek Yoghurt, garlic and black pepper.Then lay the chicken breasts on a grill pan and top with a thick layer of the cheese and yoghurt mixture. Bake in the oven until cooked through or golden brown. Serve topped with shaved or grated Parmigiano Reggiano.


  • 70g Parmigiano Reggiano
  • 300ml Greek yoghurt
  • 1 large clove garlic, crushed
  • 6 chicken breasts
  • salt and pepper


Preheat the oven to 190°C. Mix together 50g grated Parmigiano Reggiano with the Greek yoghurt, garlic and plenty of black pepper. 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. Bake in the oven for 30-35 minutes or until cooked through and golden. Serve topped with shaved or grated Parmigiano Reggiano

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