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| Yogurt Chicken |
Ingredients
- One lemon, juiced
- 1/2 teaspoon garlic powder
- salt
- 1/4 cup butter
- One tablespoon of chopped fresh parsley
- Four boneless, skinless chicken breasts
- One (6 ounce) container plain low-fat yogurt
- One cup of dried bread crumbs, seasoned
Directions : You should preheat your oven to 350 degrees F or 175 degrees C.
Put your yogurt in a bowl and stir until it turns creamy smooth.
You can add the lemon and stir them together. (Note: you should understand that if you are unable to stir the yogurt initially, the lemon juice is going to make the yogurt curdle.) In another bowl, combine the garlic powder, salt to taste, bread crumbs and mix them together.
Take out a baking dish, place one scant pat of margarine for your chicken breast. You should rinse chicken breasts and pat them dry. You can dip each chicken breast in the yogurt mixture, and in the bread crumb mixture. You should coat them completely but not very heavy.
You should place the coated chicken in a baking dish and top each chicken breast with a full pat of margarine. Sprinkle them with chopped parsley and bake in the preheated oven for 1 hour.
Allow to cool for about ten minutes before serving.
