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“The flavors are delicate and well balanced. My family is not crazy about parm-regiano on baked chicken but the yogurt balanced out the saltiness & tang of the cheese. The breasts were so moist and yummy. Recipe by: Maryana Vollstedt, The Big Book of Chicken. I really love her recipes.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a pie plate mix together the yogurt, mustard, salt and pepper.
  3. In a separate pie plate mix together the bread crumbs, parmesan cheese, parsley and dried herbs. I like to use a food processor I add all the herbs, I do use fresh when available, and give it all a whirl to combine and make the Panko crumbs a bit smaller.
  4. Pat the chicken breasts dry with a paper towel.
  5. Dredge and coat the chicken breasts in the yogurt mixture.
  6. Roll them in bread crumb mixture to coat. Pat the breadcrumbs into the chicken to make them adhere.
  7. Place on a lightly sprayed baking dish or on a rack placed inside a baking dish (lined with foil for easier cleanup).
  8. Lightly spray the tops with cooking spray to aid in browning.
  9. Cook until the juices run clear or 165°F About 30-45 minutes depending on the size & thickness of the chicken breasts. Checking inner temperature with a meat thermometer .

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