July 19, 2014

Cheesy Yogurt Chicken with Broccoli & Prosciutto

For the chicken:
5 chicken thigh fillets
1c. full-fat yogurt
1/2c. shredded parmesan
1 1/2tsp. seasoning mix (I used Weber Garlic & Herb Seasoning)
black pepper
For the broccoli:
1 head fresh broccoli (or 1 bag frozen, thawed)
olive oil
sea salt & black pepper
balsamic vinegar
~6 slices prosciutto


This is chicken for the supremely lazy, but it comes out so good and deceivingly fancy.  Often I'm not satisfied with how chicken turns out--either it turns out too dry or too rubbery--but in this the yogurt and cheese bake in the juices perfectly.  The broccoli recipe was not my invention and I didn't even tweak it, but unfortunately i cannot remember which blogger had the idea first. (If you know, please tell so I can give credit.)

Rinse the chicken breasts and place them in a thoroughly greased cast-iron skillet or pie pan.  Mix the yogurt, cheese and spices and pour over the chicken.  Bake at 375° for 45 minutes.

Meanwhile, toss the (thawed) broccoli with olive oil, salt and pepper.  Spread in a single layer on a baking sheet and roast with the baking chicken for 25-30 minutes.  As the broccoli is cooking, crisp the prosciutto in the toaster oven by toasting it at 400
° about 4 minutes on each side.  Let the prosciutto cool, then slice into small strips.  Toss the roasted broccoli with a heavy drizzle of balsamic vinegar, then mix in the prosciutto. Serve alongside the chicken.