Lemon, yogurt and ground red pepper flavor and tenderize this subtly spiced, no-fuss chicken dish. If you wish, bake the chicken in the morning and refrigerate, covered. Set the chicken out about 30 minutes before serving, or recrisp in a 350°F oven for about 15 minutes. This is ideal food for a large gathering. The ingredients are easily doubled or tripled for the same zesty results. Serves 4.
1 (8-ounce) container plain low-fat yogurt
1 large egg
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1/8 teaspoon ground red pepper
1 (3 1/2-pound) chicken, cut into 8 pieces, skin removed
1 1/2 cups dried bread crumbs
1/4 cup olive or vegetable oil
1. In a large bowl, whisk together the yogurt, egg, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the ground red pepper.
2. Add the chicken to the yogurt mixture, turning to coat well. Cover and refrigerate for at least 1 or up to 4 hours.
3. Preheat the oven to 425°F. Generously oil a jelly-roll or roasting pan.
4. Spread the bread crumbs in a pie plate. Roll the chicken pieces in the crumbs to coat, pressing so the crumbs adhere.
5. In a large heavy skillet, heat 2 tablespoons of the oil over high heat. Add half the chicken and cook for about 2 minutes on each side, or until browned. Transfer the chicken to the prepared pan and repeat with the remaining chicken and oil.
6. Bake the chicken for 35 to 40 minutes, until cooked through. Serve hot or at room temperature.
Courtesy of Mary Engelbreit’s Queen of the Kitchen Cookbook –need link
