Yogurt Chicken

Name: Yogurt Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 pies, 5 serving(s)
Ingredients: 4 chicken breasts, skinless boneless; 1 (6 ounce) container plain low-fat yogurt; 1 lemon, juiced; 1 cup dried breadcrumbs, seasoned; 1/2 teaspoon garlic powder; salt; 1/4 cup butter; 1 tablespoon parsley

Submitted by Chef #1219559

"Extremely easy to make juicy tasty chicken!"

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Ready In:: 1hr 15mins
Ingredients:: 8
Yields:: 4 pies
Serves:: 5

ingredients

4 chicken breasts, skinless boneless
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup dried breadcrumbs, seasoned
¹⁄₂ teaspoon garlic powder
salt
¹⁄₄ cup butter
1 tablespoon parsley

directions

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.