Recipe

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• 1/2 cup nonfat plain yogurt , i used 2% fat greek yogurt
• 1 tbsp dijon mustard
• 1/2 tsp salt
• fresh ground pepper , to taste
• 3/4 cup dried course breadcrumbs, i used panko
• 1/4 cup fresh grated parmesan-regiano cheese, about 1 oz
• 1/4 cup fresh parsley, chopped
• 1/4 tsp dried basil, dried is best
• 1/4 tsp dried rosemary, can use fresh
• 1/4 tsp dried thyme, can use fresh
• 1/4 tsp paprika
• 4 -6 boneless skinless chicken breasts , i used 3 very meaty chicken breasts

• 1 Preheat oven to 400°F.
• 2 In a pie plate mix together the yogurt, mustard, salt and pepper.
• 3 In a separate pie plate mix together the bread crumbs, parmesan cheese, parsley and dried herbs. I like to use a food processor I add all the herbs, I do use fresh when available, and give it all a whirl to combine and make the Panko crumbs a bit smaller.
• 4 Pat the chicken breasts dry with a paper towel.
• 5 Dredge and coat the chicken breasts in the yogurt mixture.
• 6 Roll them in bread crumb mixture to coat. Pat the breadcrumbs into the chicken to make them adhere.
• 7 Place on a lightly sprayed baking dish or on a rack placed inside a baking dish (lined with foil for easier cleanup).
• 8 Lightly spray the tops with cooking spray to aid in browning.
• 9 Cook until the juices run clear or 165°F About 30-45 minutes depending on the size & thickness of the chicken breasts. Checking inner temperature with a meat thermometer .