Lemon Herb Chicken with Yogurt Dill Sauce

Kamy Cannon

Yogurt Dill Sauce 1 C plain nonfat yogurt 1/2 C light sour cream 1 garlic clove, finely minced, I used the bottle kind 2 TB chopped fresh dill I TB lemon juice 1/2 salt Chicken 1 C chopped fresh basil leaves 1.4 C chopped fresh mint 2 TB chopped fresh dill !/4 C extra Virgin Olive oil 6 garlic gloves, minced ( use bottle) grated zest and juice from 1 lemon 6 bone in skin on chicken breast halves, I took the skin off before fixing them. 1 1/2 tsp. salt and pepper Directions: To prepare sauce combine yogurt, sour cream, garlic dill, lemon juice salt . Set aside Preheat oven to 400 or heat grill to med. hight Prepare chicken, combine basil mint, dill, oil, garlic, lemon zest and juice in large bowl. Arrange chicken in a single layer on baking sheet; Spoon herbs on top of each breast to cover it. Sprinkle with salt and pepper. I made it in the morning and cooked it for dinner. You could do it and the sauce the night before. I put toothpick in the chicken so I could cover it with tin foil and it would not stick to the herbs. Roast or fill breasts 30-40 minutes or until thermometer inserted in thickest part registers 170. Serve immediately with Yogurt Sauce cooled.