Baked Parmigiano Reggiano and Greek Yoghurt Chicken
- ⏱ 50 minutes
- Easy
- Serves 6
- 👥 2-cook recipe
Chicken breasts are baked under a Greek yoghurt, garlic, and Parmigiano Reggiano topping until golden and cooked through.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Baked Parmigiano Re...
0/0
COOK 1COOK 2
1Mix the topping
2Preheat the oven
Preheat the oven to 190°C
3Plate and serve
+ 3 more steps in the app
Baked Parmigiano Re...
0/0
COOK 2COOK 1
1Mix the topping
Crush the garlic clove
In a bowl, mix together 50g grated Parmigiano...
2Preheat the oven
3Plate and serve
+ 3 more steps in the app
Ingredients
- 70 g Parmigiano Reggiano
- 300 ml Greek yoghurt
- 1 garlic clove (crushed)
- 6 chicken breasts
- salt and pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mix the topping COOK 1
- Crush the garlic clove
- In a bowl, mix together 50g grated Parmigiano Reggiano with the Greek yoghurt, garlic and plenty of black pepper
2. Preheat the oven COOK 2
- Preheat the oven to 190°C
🤝 Cook 2 takes over at the oven.
3. Top the chicken COOK 1
- On a grill pan, lay the chicken breasts and top with a good layer of the yoghurt mixture
- Sprinkle over some more grated Parmigiano Reggiano
4. Bake the chicken COOK 1
- Bake in the oven for 30-35 minutes or until cooked through and golden
5. Plate and serve BOTH
- Serve topped with shaved or grated Parmigiano Reggiano
See it in action
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