Skinny Baked Yogurt Chicken

INGREDIENTS:

• 1 container (6 oz) low-fat plain yogurt
• 1⁄2 tsp garlic powder
• 1 salt, to taste
• 1 black pepper, freshly ground, to taste
• 1 tbsp fresh parsley, chopped
• 1 lemon, juiced
• 1 cup Italian seasoned bread crumbs
• 4 boneless, skinless chicken breast

INSTRUCTIONS:

1. Prep 15 min Cook 45 min Ready 60 min
2. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top of the foil. Grease the rack with nonstick cooking spray.
3. Place yogurt in a small bowl and stir until creamy and smooth. Mix in lemon juice (if the yogurt is not stirred first, the lemon juice will curdle it). In a separate shallow dish or bowl, thoroughly combine bread crumbs, garlic powder, salt, black pepper, and parsley. Dip each chicken breast in the yogurt mixture to lightly coat, then in the bread crumb mixture. Place coated chicken on the prepared wire rack. Lightly mist each piece with nonstick cooking spray or butter substitute.
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