These were great for freezing individually and reheating for a quick meal in the evenings when we had forgot to get out some meat or a crockpot meal. We made a few batches coming to the end of my pregnancy and once baby was born, they were lifesavers! I love how moist the chicken is, one thing i hate is dry meat, yuck! so to keep it moist i make sure i just put a little chicken stock in the bottom of the pan when I’m reheating it in the oven and it tastes so good.
This recipe is pretty easy to prepare and make, you simply just lay chicken in grease glass or large stoneware dish (we use these as they are non toxic) you may need 2 depending on the size of your dishes. Mix the yogurt, 1/2 the parmesan cheese, seasoning salt (this isn’t normal salt its mixed with herbs and spices) black pepper (i use a mill so have to usually guess the quantity) and garlic powder in a bowl then spread it over the chicken and top with the remaining half of the parmesan cheese, bake in the oven for 45- 60 minutes and they’re done!! We usually have some for dinner that evening then let the remaining cool and wrap them individually to freeze.
8 Chicken breasts
1 cup greek yogurt
1 cup fresh parmesan cheese divided into 1/2 cups
1 1/2 tsp seasoning salt
Approx 1/2tsp black pepper
1tsp garlic powder
Preheat oven to 375 F/190 C
Grease glass or stoneware dishes with coconut oil
Place chicken breasts in glass or stoneware dish.
Mix together yogurt, 1/2 cheese, seasoning salt, black pepper and garlic powder.
Spread over chicken and top with remaining cheese
Bake uncovered for 45-60 mins