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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.
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