Poppyseed Chicken

This is the family recipe for a close friend of mine but the original recipe was something that could only be eaten by people with excessively low cholesterol levels, as it was somewhat unhealthy, to put it mildly. I have been thinking about the recipe a lot lately, so decided to play with it and see what happened. The original recipe is from the Danley Family.

2 chicken breasts, cooked and shredded
1 cup plain Greek yogurt
3/4 cup low-sodium chicken broth
1/2 cup shredded mozzarella cheese
3/4 cup bread crumbs
1/8 cup olive oil
1 Tlbs butter, melted
1/8 tsp ground mustard
1/8 tsp salt
1/4 tsp tarragon
1/4 tsp oregano
1/4 tsp basil
1/4 tsp thyme
2 Tlbs poppy seeds (approximately)

Mix the shredded chicken, yogurt, chicken broth, and mozzarella cheese, then put them in a 9x9 pan. In a small bowl, mix the rest of the ingredients, except for the poppy seeds. Spread the bread crumb mixture evenly over the chicken mixture. Then sprinkle the poppy seeds over the top of the bread crumbs - as thick as you want. Bake at 350 for 20 minutes.

This looks a little odd, but it is goooooood, and really comforting. Just to show you how much I have changed the recipe, the original recipe called for a cup of sour cream, a sleeve of Ritz crackers, and a stick of butter. Yeurgh. But deeeelicious. My upgrades don't taste exactly the same, but it is close enough to make this occasionally and still not die of a stroke immediately afterwards.

Rating: 4.5/5
Why? I put too much oil in my version, although I reduced the amount when I wrote it above. And nothing quite replaces the taste of the Ritz, but it is still pretty good.