Crispy Baked Chicken

A yummy Recipe from the Canadian Diabetes Assoc. The recipe originally called for thighs and drumsticks, but I don't like dark meat, so I used boneless, skinless chicken breast instead. The coating is just a bit tangy. It's delicious!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 16  ounces boneless skinless chicken breasts (4 breasts total, 4 ounces each)
• 1⁄2 cup plain fat-free yogurt
• 1  tablespoon Dijon mustard
• 1  teaspoon gingerroot, grated
• 1⁄2 cup  dried breadcrumbs (or crushed crackers)
• 1  teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon paprika

Directions

1. Oven at 350°F.
2. In a bowl, mix yogurt, mustard and ginger root.
3. In a second bowl, mix breadcrumbs and seasonings.
4. Dip the chicken in the yogurt mixture, then the breadcrumb mixture. Warning, this part is a bit messy --
5. Place on a baking sheet sprayed with Pam, or lined with parchment paper.
6. Bake for 35 minutes, till cooked through and golden brown.
7. Exchanges: 1 starch, 4 protein.