Yogurt Chicken
A very tasty rendition of breaded chicken.

Servings: 4

• 4 skinless, boneless chicken breast halves
• 1 - 6 ounce container plain low-fat yogurt
• 1 lemon, juiced
• 1 cup dried bread crumbs, seasoned
• 1/2 teaspoon garlic powder
• Salt to taste
• Cooking oil spray
• 1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees F.

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 with cooking oil spray. Rinse chicken breasts and pat dry. Dip each breast in the lemon and yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).

Place coated chicken in the baking dish. Spray breaded chicken lightly with cooking oil spray. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Per Serving: 268 Calories; 4g Fat (12.4% calories from fat); 1g Saturated Fat; 33g Protein; 24g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 340mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

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