Baked Herbed Chicken Breasts
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1⁄2 cup nonfat plain yogurt, I used 2% fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon 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 ounce
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon dried basil, dried is best
- 1⁄4 teaspoon dried rosemary, can use fresh
- 1⁄4 teaspoon dried thyme, can use fresh
- 1⁄4 teaspoon paprika
- 4 -6 boneless skinless chicken breasts, I used 3 very meaty chicken breasts
Directions
- Preheat oven to 400°F.
- In a pie plate mix together the yogurt, mustard, salt and pepper.
- 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.
- Pat the chicken breasts dry with a paper towel.
- Dredge and coat the chicken breasts in the yogurt mixture.
- Roll them in bread crumb mixture to coat. Pat the breadcrumbs into the chicken to make them adhere.
- Place on a lightly sprayed baking dish or on a rack placed inside a baking dish (lined with foil for easier cleanup).
- Lightly spray the tops with cooking spray to aid in browning.
- 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 .
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