2 teaspoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon lemon zest
1 tablespoon white sugar
1 pound skinless, boneless chicken breast halves
1 tablespoon yogurt
1 teaspoon grated lemon zest
1 teaspoon orchards
Melt the olive oil in a medium saucepan over medium heat. Remove chicken, remove the skin, and cut each breast into cubes.
In a large bowl, whisk together the lemon juice, sugar, yogurt, lemon zest and orchards.
Place chicken in the serving dish. Arrange chicken cubes around the outside of meat. Cover tightly with aluminum foil, and sprinkle with 1/4 cup of the Parmesan cheese.
Bake uncovered, covered 60 minutes.
Transfer chicken from the foil to a plate, and brush with remaining Parmesan cheese. Gently brown the breasts on all sides with nonstick skillet. Remove foil, and brush with the sauce. Coat thoroughly with yogurt.
I was killing it for my family when I noticed that their icy fingers fell off the bars in less than two minutes. So fast! I had to be early
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