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

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:

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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