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Yogurt Chicken

Source of Recipe


Twila Davis Reed






List of Ingredients



• 4 boneless, skinless chicken breasts
  
• 1 (6 ounce) container plain low-fat yogurt
  
• 1 lemon, juiced
  
• 1 cup dried bread crumbs, seasoned
  
• 1/2 tsp. garlic powder
  
• salt to taste
  
• 1/4 cup butter or margarine
  
• 1 tbsp. chopped fresh parsley
  






Instructions



1. Preheat oven to 350 degrees F (175 degrees C).
   
   
2. Place yogurt in a small bowl and stir until creamy smooth. Add lemon juice 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.
   
   
3. 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.)
   
   
4. 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, uncovered, in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
   
   
5. Yield: 4 to 6 servings.
   
   



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