Ingredients:
4 chicken breasts
1 170gram container plain low-fat yogurt
1 lemon, juiced
1 cup dried bread crumbs, seasoned
1/3 teaspoon garlic powder
salt to taste
1/4 cup butter
1 tablespoon chopped fresh parsley
Cooking Instructions:
Preheat oven to 175 degrees.
Place yogurt in a small bowl and stir until creamy. 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; mix together.
Rinse chicken breast and pat dry. Dip each breast into the lemon/yogurt mixture and then into the crumb mixture (coating completely but not heavily)
Place coated chicken on a baking tray and top each breast with a little butter. Sprinkle with chopped parsley and bake in oven for 1 hour. Let cool for 5-10 minutes before serving.
Makes 4 serves.
