Featured Entree

Baked Chicken and Curried Vegetables

What You Need:

  1. 3 Chicken Breasts
  2. Garlic
  3. 2 Cups 0% Greek Yogurt
  4. Stoneground or Dijon Mustard
  5. 1 Cup Whole Wheat Bread Crumbs
  6. White Cooking Wine
  7. Pepperjack Cheese
  8. Goat Cheese
  9. Butter or Olive Oil
  10. 1 Package Frozen Mixed Veggies to your liking (shown here are red peppers, potatoes, asparagus, and snap peas)
  11. 2 Tablespoons Subzi Spice (available in the international aisle)
  12. 3.5 oz Whole Wheat Noodles
  13. lemon pepper

What You Do:

  1. Preheat oven to 375 and begin thawing vegetables
  2. Coat baking pan with melted butter and minced garlic. You can use olive oil to spread it out some since melted butter will solidify fast.
  3. Coat chicken in a baking pan with yogurt and mustard. Cover front, back, and sides with bread crumbs and lemon pepper.
  4. Lay the three breasts out on the pan and pour some cooking wine along the sides. Top with pepperjack cheese and goat cheese crumbles.
  5. Cook chicken for 45 minutes.
  6. Bring a quart pot of water to boil. Add lemon pepper into boiling water.
  7. Let noodles cook in boiling water.
  8. Bring another pan to heat with olive oil or butter in it.
  9. Stir-fry the vegetables and add in the subzi spice.
  10. Reduce vegetables to low-heat to keep warm while everything else finishes cooking.
  11. Serve on plate with noodles covering an entire thin layer, one chicken breast in the middle, and vegetables around the sides.