Yogurt Chicken
Ingredients
- ¼ cup butter, cut into 4 small pieces and 4 larger pieces, divided
- 4 skinless, boneless chicken breasts
- 1 (6 ounce) container plain low-fat yogurt
- 1 lemon, juiced
- 1 cup dried bread crumbs, seasoned
- ½ teaspoon garlic powder
- salt to taste
- 1 tablespoon chopped fresh parsley
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place four small butter pieces into a 9x13-inch baking dish.
- Stir yogurt in a small bowl until smooth and creamy. Add lemon juice and stir to incorporate. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.)
- Mix bread crumbs, garlic powder, and salt together in a shallow bowl until well combined. Dip each chicken breast into yogurt mixture, then into bread crumb mixture, coating completely but not heavily. Transfer coated chicken to the prepared baking dish and top with remaining butter pieces. Sprinkle with parsley.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool for 5 to 10 minutes before serving.
Source
Original recipe: View Original