4 skinless, boneless chicken breasts
2 cups plain yogurt
1/2 tsp lemon zest
1 tsp fresh oregano, chopped
1 tsp fresh rosemary, chopped
2 garlic cloves, finely chopped
1 cup whole wheat flour
2 egg whites, beaten
1 cup corn meal
In a small bowl, combine and mix yogurt, lemon zest, oregano, rosemary and garlic. Place in freezer until stiff.
Cut elongated pocket in chicken breasts. Be careful not to create tears.
take stiffened yogurt mixture and scoop into a plastic bag. At one corner of the bag, cut off the tip. Gently squeeze filling into pockets until each one is full. Secure each breast with a toothpick.
Carefully roll breasts in flour, then dip in beaten egg whites and coat with corn meal.
Place on broiler pan and broil for 2 minutes. Remove from oven, brush oil on both sides and return to oven and bake until done. Serve.
Recipe Courtesy of: Ian Irwin-Pasloski, Cook Apprentice, SIAST