2 -2 1/2 lbs boneless skinless chicken breasts or 2 -2 1/2 lbs
boneless skinless chicken thighs
low-fat plain yogurt
coarse ground Dijon mustard
chopped fresh basil
- Place chicken in a glass 13 x 9 baking dish.
- In a bowl, whisk together all remaining ingredients; pour over the chicken. Turn to coat.
- Cover and refrigerate for at least 8 hours, turning chicken again at least once.
- Uncover and bake at 375 for about 30-35 minutes (depending on the sizes of your chicken pieces), or until juices run clear.