4 skinless Chicken Breast
1/4 cup flipflop® Moscato & extra 1/4 cup flipflop® Moscato for pouring on top
1 6oz (small) container of Greek yogurt plain
1/2 cup shredded fresh parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh parsley chopped finely
1 pat of butter (1/4 tsp)
Preheat over to 350 degrees F..
Place yogurt in a small bowl and stir until creamy smooth, add the flipflop® Moscato and stir together till creamy smooth.
NOTE: if you do not stir the yogurt first before adding the wine, it will curdle
In a 9×13 inch baking dish (lined with foil) place 1 scant pat of butter for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the yogurt mixture and place on baking dish side by side. Sprinkle fresh parmesan Onion, garlic and chopped parsley on top of chicken breasts
Around the edges and in between the chicken breast pieces evenly pour the other 1/4 cup wine into the baking dish.
Bake one hour ( 1 Hr )