Baked Chicken with Yogurt Crust & Peaches
Submitted by BethInVirginia
Yogurt-coated chicken breasts rolled in herb stuffing crumbs and baked alongside cinnamon-sugar peaches. A sweet and savory dinner for two, ready in 40 minutes.
YIELD
2 servingsPREP
15 minCOOK
20 minREADY
40 minThis baked chicken with yogurt crust and peaches is a delightful pairing of savory and sweet that works far better than you might expect. Chicken breasts get a thick coating of plain yogurt, then a generous crust of herb stuffing crumbs that bakes up golden and crunchy.
Fresh peach halves roast alongside the chicken, their natural sweetness deepened with a dusting of cinnamon sugar. The result is a light, elegant dinner that comes together in under an hour with just five ingredients.
Pro Tips
- Use thick Greek yogurt for a sturdier coating that holds the crumbs better.
- Press the stuffing crumbs firmly onto the yogurt so they adhere during baking.
- Choose ripe but firm peaches so they hold their shape in the oven.
- Do not overcook the chicken. Pull it as soon as the juices run clear to keep the meat moist.
Variations
- Substitute nectarines or pear halves when peaches are out of season.
- Use panko breadcrumbs mixed with dried herbs instead of stuffing mix for a lighter crust.
- Add a drizzle of honey over the peaches in the last few minutes of baking for extra caramelization.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a food processor or blender, reduce the stuffing mix to coarse crumbs.
Pour them onto a sheet of wax paper.
Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step), then dip it into the crumbs to coat.
Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer.
Repeat with the remaining chicken.
Surround the chicken with the peach halves, cut side down.
Sprinkle the peaches (not the chicken) with cinnamon sugar.
Bake for 20 minutes, or until the breasts are just cooked through but not dry.
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