Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup labneh (strained yogurt)
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together the labneh, breadcrumbs, parmesan cheese, parsley, garlic powder, salt, and pepper.
3. Coat each chicken breast with the labneh mixture, pressing it onto the chicken to form a crust.
4. Place the chicken on the prepared baking sheet and drizzle with olive oil.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 11g
Protein: 42g
Sodium: 520mg
Substitutions for ingredients:
Labneh can be substituted with Greek yogurt or sour cream. Parmesan cheese can be substituted with any hard cheese.
Variations:
Add spices such as paprika or cumin to the labneh mixture for a different flavor. Use panko breadcrumbs instead of regular breadcrumbs for a crunchier crust.
Tips and tricks:
To ensure the labneh mixture sticks to the chicken, pat the chicken dry with paper towels before coating it. For a crispier crust, broil the chicken for the last 2-3 minutes of cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Labneh-Crusted Chicken on a bed of greens or with roasted vegetables.
Garnishes:
Garnish with chopped parsley or a sprinkle of paprika.
Pairings:
Pair with a side of roasted potatoes or a simple salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple salad.
Troubleshooting advice:
If the labneh mixture is not sticking to the chicken, try adding more breadcrumbs to the mixture.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Labneh is a popular Middle Eastern strained yogurt that has been used in cooking for centuries.
Flavor profiles:
The Labneh-Crusted Chicken has a tangy and creamy flavor from the labneh, with a crispy and savory crust.
Serving suggestions:
Serve the Labneh-Crusted Chicken with a side of roasted vegetables or a simple salad for a complete meal.
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