Yogurt Parmesan Chicken

Please don’t let the name of this chicken scare you away.  Some people shy away from recipes with yogurt in them. Believe me – this recipe is worth trying – and when you do , you will make it over and over.  It is so delicious.

20 reduced-fat Ritz crackers

1 tsp. garlic granules

½ tsp. onion salt

¾ cup fresh grated parmesan cheese

Crush crackers and mix in garlic granules, onion salt and grated parmesan cheese.

I find it easiest to put the crackers in a zip lock bag.

You can either crush them with your hands or use the bottom of a glass.

Add the other seasonings and parmesan cheese.

1 individual container of plain yogurt

4 boneless, skinless chicken breasts

1 T. melted Brummel and Brown butter (not shown in pictures)

Melt butter and pour ½ into baking pan that has been lined with tin foil.

Pat chicken dry with a paper towel.

Coat chicken with yogurt on both sides.

Coat with crumb mixture on both sides.

Place in pan and drizzle the remaining butter on top.

(I cut these chicken breasts in half the long way because we were in a hurry to eat and this helped them cook a little faster.)

Cover and bake for 45 minutes at 350 degrees.

Take foil off and bake 15 minutes more.

Could take longer, depending on the size of the breasts.

Recipe Source: revised from Tami A.

FULL RECIPE WITHOUT THE PICTURES:  

YOGURT PARMESAN CHICKEN

20 reduced-fat Ritz crackers

1 tsp. garlic granules

½ tsp. onion salt

¾ cup fresh grated parmesan cheese

Crush crackers and mix in other ingredients.

1 individual container of plain yogurt

4 boneless, skinless chicken breasts

1 T. melted Brummel and Brown butter 

Melt butter and pour ½ into baking pan that has been lined with tin foil.

Pat chicken dry with a paper towel.

Coat chicken with yogurt on both sides.

Coat with crumb mixture on both sides.

Place in pan and drizzle the remaining margarine on top.

Cover and bake for 45 minutes at 350 degrees.

Take foil off and bake 15 minutes more.

Could take longer, depending on the size of the breasts.

Recipe Source: revised from Tami A.