19 Reviews

We love breaded boneless, skinless chicken breasts and this recipe was a success! I particularly liked the fresh parsley addition. The yogurt helped to keep the chicken moist and tender, while the breadcrumb coating provided the crunch. Lovely! Made for the Aussie/NZ swap. Thank you!

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LifeIsGood February 14, 2014

What a great chicken recipe. Followed the recipe, except I baked my chicken at 350 degrees for 30 minutes.

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morgainegeiser November 18, 2013

Me and My Hubby Justin made some and we were in Wyoming so it was GOOD!

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MichelleJSmith May 20, 2012

*Made for Australia/NZ Swap #63* I made this according to directions, using thin chicken tenders and Greek yogurt -- which is usually creamier than regular. It was done in about 10 minutes, but the coating entirely slipped off when I turned them over. Mild taste, but I did salt and pepper lightly. I do bake chicken frequently and will try this coating next time in the oven. Thanks for posting, Kathy.

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NurseJaney April 18, 2012

This was very easy to make, I made my own fresh bread crumbs. I don't think I dry the crumbs enough (had semi dried) and the crumble came off very easy while cooking (that was my own fault) The flavour was great and will make this again. Thanks so much for posting the recipe Kiwi Kathy

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Chef floWer December 08, 2010

Very easy to make and tastes delicious. Greek yogurt is what we had on hand. Made for Aus/NZ swap.

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Lavender Lynn October 11, 2010

Wonderful! I added a little garlic powder, 'cause we love garlic. Will make again!

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mmsanchez09 August 24, 2010

Soooooo good and very flavorful. I used chicken tenders instead of chicken breasts. The yoghurt kept the chicken really moist. Very quick and easy. I will be making these often. Made for Aug. 2010 Aus/NZ Swap.

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Crafty Lady 13 August 05, 2010

Easy with great flavour. I browned both sides of mine in a pan in coconut oil and then transferred to a 200'C oven to cook through. Very juicey & tender. Another keeper for us :) Made for Aus/NZ swap May 2010

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Jen T May 05, 2010

Easy to put together and very tasty! I followed your directions. After browning the chicken and checking to see if it was done - a couple pieces were still raw in the middle so I transferred to baking dish and baked for 15 minutes at 400 degrees. Perfect! Made for the April 2010 Aussie/NZ recipe swap. We had this with Rice With Onion (Mashkoul) and Sautéed Mushrooms.

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Chef on the coast April 06, 2010
Parmesan Crumbed Chicken