Baked Herbed Chicken Breasts

In ‘The Big Book of Chicken’ by Maryana Vollstedt

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 cup nonfat plain yogurt
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon salt (or to taste)
•  fresh ground pepper
• 1⁄2 cup  dried coarse  breadcrumbs
• 1⁄4 cup  freshly grated parmesan cheese
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried rosemary
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon paprika
• 6  boneless skinless chicken breast halves (about 3 lbs.)

Directions

1. Preheat oven to 400 degrees.
2. In a pie plate, mix together yogurt, mustard, salt, and pepper to taste.
3. On a piece of waxed paper or a plate, mix together the remaining ingredients except the chicken.
4. Coat the chicken pieces in the yogurt mixture and then roll them in the crumb mixture.
5. Pat the crumbs with your finger to make them adhere.
6. Place in a lightly sprayed or oiled 11 x 7 inch glass baking dish and bake until the chicken is lightly browned and cooked through, about 30 minutes.