Lemon Pepper Chicken with Curry Sauce

6 skin on bone chicken breasts
1/2 to 1 t. lemon pepper

Curry sauce:
1 cup Greek nonfat plain yogurt (or Hellman's mayo*)
2 T. olive oil
2-3 t. curry
pinch of salt and pepper

I rinse the chicken in water before placing it in a foil lined baking pan. Using a flattish baking dish with a rim is a good idea. I “re-cover” as much of the meat as possible with the skin which reduces drying. I also spoon a little olive oil over any exposed muscle tissue. The chicken juice will bond itself to the dish otherwise. A meat thermometer is helpful to check the internal temperature.

Bake at 425F for 45-55 minutes. Let rest for at least 10 minutes. Cut in half and serve.

*The curry sauce can be made with Hellman’s mayo instead of yogurt. The mayo produces a softer and richer flavor. However, I hope that the yogurt and olive oil version is more healthful, but I could be wrong on this point.

Serves: 6

Source: Kelly Roberson

Prepared by: Kelly for the February 2015 meeting.