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Hot Roast Chicken This Thanksgiving Recipe


1 pound skinless, boneless chicken breasts - cut into chunks

1/4 cup plain yogurt

3 tablespoons lime juice

2 tablespoons earth--

1 green bell pepper, chopped

1 yellow cabbage, shredded

1 onion, chopped


Preheat oven to 350 degrees F (175 degrees C). Omit lemon zest and juice essential parts of green pepper, add to chicken breast chunks.

Place a sheet of aluminum foil onto a large baking sheet. Wrap skewers around chicken and place onto foil. Place parchment paper over chicken.

Bake chicken in preheated oven for about 20 minutes, turning once, until chicken is still tender. Remove skewers and cool chicken on wire rack.

Meanwhile, stir ingredients in 1/2 cup lemon marinade. In a blender, combine yogurt and soda. Blend yogurt-like condensed milk into blender until smooth and universal bright note. Pour into greased and nonstick baking sheet.

Bake 20 minutes in hot oven. When chicken is cool enough to handle, place in foil rolls and roll up into a circle. Pour lemon juice mixture into foil rectangle and sprinkle green pepper. Drizzle or brush with lemon juice mixture over chicken and top with cabbage and onion.