Recipe - Lemon Ginger Creams

4 Skinless chicken breast
halves; 6 ounce each
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Lemon juice
1 cup Lowfat lemon yogurt
2 teaspoon Flour
1 Clove garlic; minced
One half teaspoon Ginger
One fourth teaspoon Lemon peel; finely shredded

Preheat the oven to 350 degrees. Sprinkle the chicken with the salt and
pepper. Place in a 13by9inch baking pan. Sprinkle with the lemon juice.
Cover and bake for 40 minutes, or until the chicken is tender and the
juices run clear when you pierce the thickest park of the breast with a
fork. Remove the chicken from the dish; discard the juices. In a small
bowl, stir together the yogurt, flour, garlic, ginger and lemon rind.
Return the chicken to the baking pan. Spread the yogurt mixture over the
chicken. Cover and bake for 10 minutes. Serve over spinach fettuccine if
you wish.

Source Prevention on line Formated for Mastercook by Carol
Floydc.floyd@arnprior.com

Recipe by: Prevention On Line

Posted to MCRecipe Digest V1 #1040 by Carol & Bob Floyd
c.floyd@arnprior.com on Jan 21, 1998