• 10 boneless skinless chicken breast (about 2 1/2 lbs.)
• 3/4 cup low−fat yogurt
• 1/2 chopped fresh basil
• 2 teaspoons cornstarch
• 1 cup bread crumbs
• 2 tablespoons grated Parmesan cheese

 

Arrange chicken in single layer in baking dish. Combine yogurt,
basil and cornstarch; mix well and spread over chicken.
Combine bread crumbs with Parmesan and sprinkle over chicken.
(If making in advance, cover and refrigerate for up to 6 hours.)
Bake chicken in 375 degrees oven for 30 minutes or until chicken
is no longer pink inside.

1 ea Chicken, broiler/fryer,

– quartered 1 tb Oil, cooking

1/4 c Onion, chopped

1 ea Garlic, clove, minced

1 c Catsup

2 tb Vinegar

1 tb Sugar, brown

1 tb Peppers, Jalapeno, minced

1/2 ts Salt

1/2 ts Mustard, dry

Heat the oil up in a saucepan over medium heat. Add onion and garlic, then cook, stirring occasionally, for about 5 minutes or until the onion is tender.

Add catsup, vinegar, brown sugar, jalapeno peppers, salt, and mustard. Cook, stirring occasionally, until mixture is blended. Place the chicken, skin side up, on a prepared grill about 8 inches from the heat. Grill, turning every 8 to 10 minutes, for about 40 minutes.

Brush chicken with sauce, grill, turning and basting with sauce every 5 minutes, about 20 minutes more or until chicken is fork tender. Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622