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.