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
Ingredients
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
Cooked Couscous
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.