Baked Parmigiano Reggiano And Greek Yoghurt Chicken
The Only Parmesan
This light,
healthy chicken recipe is simple to prepare, flavoursome and an ideal served
with a fresh summer salad.
Mix together
grated Parmigiano Reggiano, Greek yoghurt, garlic and black pepper. Top chicken
breasts with the yoghurt mixture, Parmigiano Reggiano, and bake until golden.
Serve topped
with extra shavings of Parmigiano Reggiano, delicious!
Parmigiano Reggiano
cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses -
still produced today as it was nine centuries ago. Totally natural - it’s the
only cheese that has such an extensive maturation which improves the nutrition,
aroma and taste.
The use of
raw milk and the richness of natural ingredients make this cheese a unique and
superior product - It takes 16 litres of milk to produce one kilogram of
cheese! The minimum maturation time for
Parmigiano Reggiano is 12 months, but only when it reaches approximately 24
months of age, is it at its best. As
well as having fantastic nutritional qualities, it’s easy to digest and is high
in calcium.
Parmigiano
Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined
and protected by European Union law in order to defend the reputation of
regional foods. This mark ensures that Parmigiano Reggiano can only be produced
in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the
Reno River and Mantua to the east of the Po River.
For more
information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.
If you would
like to receive more recipes for Parmigiano Reggiano please contact; The
Dialogue Agency, 8 Oak Lane, Twickenham, London, TW1 3PA Tel: +44 (0)20 7389
9404 (24 hours) Email: a.bult@dialogueagency.com.
Baked Parmigiano Reggiano and Greek Yoghurt Chicken
Serves 6
70g
Parmigiano Reggiano
300ml Greek
yoghurt
1 large clove
garlic, crushed
6 chicken
breasts
Salt and
pepper
Preheat the
oven to 190oC
Mix together
50g grated Parmigiano Reggiano with the Greek yoghurt, garlic and plenty of
black pepper
Lay the
chicken breasts on a grill pan and top with a good layer of the yoghurt
mixture. Sprinkle over some more grated Parmigiano Reggiano
Bake in the
oven for 30-35 minutes or until cooked through and golden. Serve topped with
shaved or grated Parmigiano Reggiano
Photography: Steve Lee
Recipe Editing and Food Styling: Jocelyn Barker
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