I like this recipe because I usually have all the ingredients on hand. It’s simple to assemble, but it tastes like you spent hours! I discovered that Greek yogurt is a nice staple to have on hand. It can be used in so many recipes, and makes a good substitute for fattening sour cream (and I think it tastes better). (Right, Ryan?….Ryan still prefers sour cream with tacos, but I’m working on converting him to Greek yogurt.) I’ve always used the fat-free
version of plain Greek yogurt, but my husband picked up the 2% version. I found the 2% gives this dish a richer flavor. Thanks, hubby! It pays to make some variations. Often times the best mistakes and substitutions in the kitchen become beautiful dishes.
Chicken Bake with Swiss Cheese and Couscous
6 boneless, skinless chicken breast
6 slices baby Swiss cheese
1/2 cup light mayonnaise
1/2 cup 2% plain Greek yogurt
1 cup Parmesan cheese, divided
1/2 teaspoon Mrs. Dash
1/2 teaspoon freshly ground pepper
2 teaspoons garlic powder, divided
1 teaspoon paprika
1 tablespoon parsley
- Preheat oven to 375 degrees.
- Pat chicken dry with paper towels . Season each side with salt and pepper. Lay the chicken breasts in a 9 x 13 baking pan. Top each piece with a slice of Swiss cheese. In a medium bowl, mix the mayonnaise, yogurt, 1/2 cup Parmesan cheese, Mrs. Dash, pepper and 1 teaspoon garlic powder. Spread over the chicken and cheese. Top with 1/4 cup Parmesan Cheese and sprinkle with paprika.
- Bake for 35 to 40 minutes, until the chicken is cooked through.
- Serve with Couscous made according to package direction; adding remaining 1/4 cup parmesan, 1 teaspoon garlic powder and 1 tablespoon parsley.