- 4 skinless, boneless chicken breasts
- 1 (6 ounce) container plain low-fat yogurt
- 1 lemon, juiced
- 1 cup dried bread crumbs, seasoned
- 1/2 teaspoon garlic powder
- salt to taste
- 1/4 cup butter
- 1 tablespoon chopped fresh parsley
- Preheat oven to 350 degrees F (175 degrees C).
- 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, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
- 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, then in the bread crumb mixture (coating completely but not heavily).
- 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.
03/28/2017
recipepes.com
Yogurt Chicken, recipe
PT15M
PT1H
5
455 calories
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