Rosemary Chicken

Michelle incorporated a chicken dish in this week’s kitchen at the South Arm Cooking Club for Seniors.


This Rosemary Chicken is quick to prepare as it needs as little as 5 to 10 minutes to marinate in a yogurt marinate.


  • 1/2 cup low fat plain yogurt
  • 1 teaspoon fresh minced rosemary
  • 1 lemon, rind grated finely
  • 1 clove garlic, crushed and minced
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup or more bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breasts
  • olive oil
Yogurt Dip
  • 1/2 cup yogurt
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • pinch of cayenne
  • 1/4 teaspoon salt
  • minced parsley, optional


Source: South Arm Cooking Club for Seniors


Rosemary-Chicken-10In a shallow dish, stir together yogurt, rosemary, lemon rind, garlic and cayenne pepper. Set aside.
Rosemary-Chicken-11Dip each chicken breast into the yogurt mixture, let sit for 5 to 10 minutes (if you have time, overnight).
Rosemary-Chicken-13While the chicken marinates, combine all the ingredients of the yogurt dip in a small bowl.



In a separate shallow dish, combine bread crumbs, salt and pepper.

Coat the marinated chicken breast with the bread crumb mixture.

Rosemary-Chicken-16Place on a greased baking sheet (preferably with olive oil) and bake in a 400F oven for about 20 minutes, or until chicken is no longer pink inside.

Broil for 2 minutes, or until golden brown.

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