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Yogurt Chicken

Yogurt Chicken

Twila Davis Reed

Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
  3. In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
  4. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
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Reviews

Martha Jr.
281
5/19/2006

This recipe is very delicious. I made some minor alternations that made a big difference. I used Italian breadcrumbs and mixed in a dash of garlic powder, salt, pepper and cayenne. I am very diet-conscious, so I completely eliminated the use of butter. Instead of buttering the pan, i placed a cooling rack in the bottom of the 9x13 pan and lightly coated it with cooking spray. Instead of adding a pad of butter on top of the chicken, I lightly misted them with I Can't Believe It's Not Butter Spray. Since the chicken was not saturated with butter and because it was elevated with the use of the cooling rack, the chicken was crunchy all around, rather than soggy on the bottom. Very delicious flavor, though. My family loved the zippiness of the lemon yogurt.

IVANDIEPART
112
9/11/2003

This recipe is a wonderful one for chicken breasts; I did a little change to the original recipe, though: I added a little bit more lemon juice to the yogurt than what was called for, I marinated chicken for 6+ hours in the yogurt mixture and seasoned plain dried bread crumbs by myself. The results were perfect: I ended with tender lemony chicken breasts, seasoned just the way I like them. I didn't wait 5 to 10 minutes before serving (kitchen smelled too good to let this chicken sit that long).

ELYZABETH
93
10/15/2003

This was quite delicious. The chicken stays tender and juicy and the flavor of the lemon garlic yogurt is just right. I put fresh pressed garlic into the yogurt as opposed to garlic salt. I also used fresh cilantro instead of parsley. The hard part was coating the chicken -- the crumbs became lumpy after two breasts. I think next time I will sprinkle coat the breasts instead.