Serves 6
- 70g Parmigiano Reggiano
- 300ml Greek yoghurt
- 1 large clove garlic, crushed
- 6 chicken breasts
- Salt and pepper
Parmigiano Reggiano and Greek Yoghurt Chicken
Parmigiano Reggiano and Greek Yoghurt Chicken
40 min
Ingredients
Method
Preheat the oven to 190 oC.
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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
