LOW CARB, HIGH PROTEIN, AND KETO!
PREP TIME: 10 MIN
Boneless skinless chicken breasts; pounded thin Greek yogurt Mustard Extra sharp white cheddar cheese Parmesan cheese Cornstarch Garlic powder Dried oregano Salt and Pepper
COOK TIME: 30 MIN
Preheat your oven to 400° F and lightly oil your baking pan (I used a 13×9 ceramic dish). Place your thinly pounded chicken breasts in the baking dish.
In a small bowl mix together the Greek yogurt, mustard, half of the white cheddar and parmesan, cornstarch, garlic powder, oregano, salt, and pepper. Slather an even amount of the mixture onto each chicken breast. Top with leftover cheddar and parmesan.
Bake for 30 minutes. Once it is finished baking you can place it under the broiler for a few minutes for the cheese to get toasty and bubbly or eat it! *Chicken should have an internal temperature of 165° F.
CHEESY GREEK YOGURT CHICKEN BAKE