Thai-Style Chicken
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons lemon juice
- 3 tablespoons coarsely chopped fresh basil or 1 tablespoon dried basil
- 2 tablespoons fat-free plain yogurt
- 2 teaspoons grated lemon zest
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1/2 to 1 teaspoon crushed red pepper flakes
- 4 boneless skinless chicken breast halves (4 ounces each)
- In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon zest, garlic, ginger and pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade from chicken. Place chicken in a 13x9-in. baking dish coated with cooking spray. top with reserved marinade. Bake, uncovered, at 375u0b0 for 20 minutes or until a thermometer reads 170u0b0.
soy sauce, lemon juice, fresh basil, yogurt, lemon zest, garlic, ground ginger, red pepper, chicken breast halves
Taken from www.tasteofhome.com/recipes/thai-style-chicken/ (may not work)