Yogurt Chicken

Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy

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Total Time
35mins
Prep 10 mins
Cook 25 mins
Ingredients
8-12
  1. 4 skinless .
  2. boneless chicken breasts 1 (6 ounce) container plain low-fat yogurt 1 lemon .
  3. juiced 1 cup dried bread crumbs .
  4. seasoned 1/2 teaspoon garlic powder salt to taste 1/4 cup butter 1 tablespoon chopped fresh parsley Not what you meant? .
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). .
  2. Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first .
  3. the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs .
  4. garlic powder and salt to taste; mix together. .
  5. In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture .
  6. then in the bread crumb mixture (coating completely but not heavily). .
  7. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving. .
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