I saw this recipe floating around on-line but I abhor mayo and overlooked the recipe forever. However, one evening I had chicken in the fridge and only a short amount of time to actually do something with it-while the baby took his evening nap. So I thought I would give this recipe a go. But as a recipe, I can never follow it exactly and have to change and twist it to fit my needs-usually more healthy, less fatty, and more flavorful. So, I twisted this recipe to make my own.
Barefoot's Melt in Your Mouth Chicken
4 boneless, skinless chicken breastsMontreal Seasoning1 cup Greek yogurt1 tsp spicy brown mustard1/2 cup freshly grated parmesan cheese (I don't use the pre-shredded, pre-grated stuff. I grated my own)2 tsp garlic powder (the original only calls for 1 but I like more flavor)1 tsp seasoning salt (1/2 less than the original)1 tsp ground black pepper (the original calls for 1/2)
1. Preheat oven to 375 degrees and line (and spray with Pam) a baking dish with aluminum foil for easy peasy clean up.
2. Place chicken (make sure it is dry and not slimy, yucky or the mixture will not do right) in baking dish and sprinkle with the Montreal Seasoning.
3. In a small bowl, mix yogurt, mustard, cheese, garlic powder, seasoning salt, and black pepper. Smear over chicken.
4. Bake for 45-60 minutes until juices in chicken run clear.
EAT with a fork because I promise you, you will not need a knife!!!
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