My niece that lives in Cyprus gave me a delicious recipe baked chicken serve with rice or pasta, a favorite family meal thank you Anastasia Sozou. It’s flavoring, it’s delicious, and fulfilling.
4 whole chicken breast (cut in half)
2-3 tbsp olive oil
1 1/2-2 cups Greek Yogurt
1 tsp paprika
1 tbsp fresh mint
4 cloves garlic
4 or 5 lemon slices
salt and pepper
Preheat oven to 375.
Lightly pound chicken just enough to event it out; do not pound it thin. Season the chicken with salt and pepper, add oil to pan and then add the chicken. Cook chicken on low heat until thoroughly cooked.
In a bowl add the yogurt, paprika, chopped mint, minced garlic and the 2 eggs. Mix well until combined.
Transfer chicken to a baking pan and pour the yogurt mixture sauce. Sprinkle with fresh parmesan cheese on top and bake for 20 more minutes until brown.
* You can also add in the baking pan a quarter slice of onions, tomatoes, peppers, slices of lemons…… be creative.
Mindfulness is seeing things with fresh eye.
Chicken Breast Divine
- 2 whole chicken breast – boned and split into 4 pcs
- salt & pepper to taste
- 1/4 cup butter
- 1/4 cup chopped onion
- 1 clove garlic minced
- 1 tbsp paprika
- 1 bunch broccoli – freshly cooked and hot
- 4 canned cling peaches ( more if you like)
- 1 cup sour cream
- 1/4 cup mayonnaise or use homemade mayonnaise
- 1/4 cup fresh grated parmesan cheese
Season chicken with salt and pepper. Melt butter in skillet, add onion and garlic. Sauté a few minutes. Sirt in Paprika, then add chicken, turning until well coated and lightly brown. Put into shallow broiler proof baking dish and bake at 350 F for 25 minutes. Then arrange around the chicken cooked broccoli and peaches. Mix mayo and sour cream, and spoon over the chicken, broccoli and peaches. Sprinkle fresh grated parmessan cheese on top of the mixture (mayo and sour cream). broil for few minutes until it starts to become brown. Serves 4. Bon appétit!
- 4 eggs yoke at room temperature
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp Dijon mustard or 1/2 tsp dried mustard
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 2/3 cup of olive oil
- 2/3 cup of coconut oil
Put egg yolks into blender or bowl and whisk/blend until smooth. Add lemon juice or vinegar, mustard, and spices and blend until mixed. SLOWLY add oil while blending or whisking at low speed, starting with olive. Start with a drop at a time until it starts to emulisfy and then keep adding slowly until all oil is incorportated. Store in the refrigerator up to 1 week. A paleo recipe.