Marc Cramer's maternal grandfather was of Russo-Mongolian heritage. Mr. Cramer writes: "After my grandfather's London restaurant succumbed to fire, he spent his remaining years as a caterer to Russian expatriates. This was one of his most successful dishes ...."
- From Marc Cramer's Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan, published by Hippocrene Books, Inc.
- 2 cups plain yogurt
- 2 tablespoons freshly squeezed lemon juice, strained
- 1 teaspoon dried mustard
- 2 teaspoons paprika
- 1 teaspoon finely chopped fresh dill (or 1/2 teaspoon dried)
- 1 tablespoon crushed garlic
- 1/2 teaspoon thyme
- salt and pepper, to taste
- 6 boneless, skinless chicken breasts
- 2 cups unseasoned bread crumbs
Preheat the oven to 350F.
Place the yogurt in a mixing bowl and stir in the lemon juice, mustard, paprika, dill, garlic, thyme, and salt and pepper. Dip the chicken in the yogurt then place in a separate bowl filled with bread crumbs, making sure that both sides are well coated. Place in a baking dish.
Cook for 50 minutes, or until the chicken breasts are golden brown.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.