DD3 spent some time at home this weekend, and yesterday she suggested that we have Poppy Seed Chicken for dinner. Poppy Seed Chicken has been a family favorite for quite a few years, but for the past few months we have been trying to lower our sodium intake, so my first thought was "No, we can't do that. The soup and the crackers have too much sodium." And then I had a brilliant idea: Why not substitute some plain Greek yogurt for the soup and the sour cream mixture that our old recipe calls for! So we tried it. It result didn't have much sauce, and though I can't speak for the rest of the family, I liked the newer version even better than the old favorite. Here's what we did:
Generously butter a glass baking dish. Place about 1 1/2 lbs. chicken tenderloins in the bottom of the pan. Spread about 1 cup of plain Greek yogurt over the chicken. Melt 1/4 cup butter. Mix butter with 1 cup cornflake crumbs and 1 Tbs. poppy seed. Sprinkle over chicken and yogurt. Bake at 375 degrees for about 45 to 60 minutes until chicken is cooked through. Serves with rice, noodles, or potatoes. Serves about 6.