Serves: 4 | Serving Size: 1/2 breast
Total Time: 35 min | Prep: 15 min | Cook: 20 min
4 boneless skinless chicken breast halves
1 cup nonfat plain yogurt
3/4 cup plain bread crumbs
4 Tbsp. Parmesan cheese
2 Tbsp. all-purpose flour
1 tsp. paprika
Pinch of cayenne pepper
Place chicken breast halves in yogurt and refrigerate while getting the rest of the items ready. Mix the rest of the ingredients together in a medium mixing bowl. Preheat oven to 425°. Lightly spray a cookie tray with vegetable cooking oil.
Coat each piece of chicken well with yogurt and dredge in crumb mixture, pressing down on both sides and turning over several times to get a thick coat of crumbs. Place chicken on tray and lightly spray the top with vegetable cooking oil spray. Bake breasts for 15-20 minutes or until chicken is fork tender and juices run clear.
Sub in whole wheat bread crumbs for extra fiber and nutrients.
Allergens: Milk, Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.
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