Source: Clean Eating Magazine, July/August 2010
1/2 cup nonfat plain greek yogurt
2 tbsp nonfat buttermilk
2 tbsp white wine vinegar
1/2 cup low-fat crumbled feta cheese
3 green onions, chopped (about 1/4 cup)
1/4 tsp sea salt
4 tbsp hot sauce
1 tbsp olive oil
1 tbsp paprika
4 boneless skinless chicken breasts (about 1 1/2 lbs), cut into pieces
olive oil cooking spray
In a medium bowl, whisk together yogurt, buttermilk, vinegar, feta, onions and salt. Cover and refrigerate mixture until ready to serve.
In a small bowl, combine hot sauce, oil and paprika. Place chicken in a large shallow dish. Pur hot sauce mixture over chicken, tossing to coat. Cover and marinate for at least 30 minutes at room temperature or in the refrigerator up to 8 hours.
Preheat oven to 400 degrees. Mist a large baking sheet with cooking spray. Remove chicken from hot sauce marinade, discarding marinade, and place chicken on baking sheet. Bake 8-10 minutes or until chicken is cooked through. Top with buttermilk-feta sauce. (I served mine on the side for dipping).