Spanish Chicken with Yogurt Sauce

Chicken is a big staple for dinner since it is a healthier source of protein for most people versus beef and other red meats. The problem is either it is covered in heavy soup based sauces or are cooked to be dried out. In these Spanish chicken breasts, they are patted thin to cook quick and coated in yogurt then breaded lightly. The yogurt works as the marinate and the sauce base for this dish. The sauce is thick, but light with the use for the yogurt and the smoked paprika provided a rich, smoky flavor, but we found that sweet paprika worked just fine if we couldn’t find smoked paprika.

In a bowl, combine the yogurt, paprika, salt and pepper until smooth. Separate ½ of the yogurt mixture in a separate bowl and set aside.

Place the breadcrumbs in a shallow bowl or plate. Pat the chicken dry and season with salt and pepper on both sides. One at a time coat each chicken breast with the remaining yogurt mixture then coat with the bread crumbs pressing to adhere. Repeat until the remaining chicken breasts are coated.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Cook two chicken breasts until golden brown and cooked throughout, about 4-5 minutes per side. Wipe out the pan and repeat with two more tablespoons of oil and remain chicken.

Wipe out the skillet again, add the remaining 2 tablespoons of oil and garlic and cook the garlic until fragrant. Remove from heat and let cool slightly. Whisk the garlic oil into the reserved yogurt mixture along with the parsley.

Served the yogurt mixture over the cooked chicken.

Spanish Chicken with Yogurt Sauce

30 mins Serves4 Ingredients: 4 chicken breasts, smoked paprika, olive oil, panko breadcrumbs, plain yogurt 2cloves garlic parsley