1-1/2 cups low-fat plain yogurt, divided
1 shallot, minced
2 tsp smoked paprika
3 Tbsp minced fresh parsley, divided
1-1/2 tsp ground cinnamon
5 soft-dried apricots, diced
4 boneless, skinless chicken breast
2 tsp ground cumin, divided
1-1/3 cups Newman's Own® All-Natural Bandito Salsa Medium
- Preheat oven to 400 degrees. In a bowl, combine 1 cup yogurt, shallots, smoked paprika, two tablespoons parsley, 1 teaspoon cumin, salt and cinnamon. Mix well.
- Place chicken breasts on plate and spread both sides of each with yogurt mixture. Cover with plastic wrap and marinate in the refrigerator 30 minutes. When done, arrange chicken in a single layer on a large piece of foil, double-fold edges to seal in a foil envelope. Bake 15 minutes or until chicken is just opaque.
- Combine remaining yogurt, cumin, and parsley, with salsa and apricots in a medium saucepan. Set aside.
- Meanwhile, warm yogurt-salsa mixture over low heat, stirring occasionally, until well heated. Transfer chicken breasts to warm serving plates and top with yogurt-salsa sauce.
