Ingredients
4
4 servings
- •0.25 cup butter
- •4 skinless, boneless chicken breasts
- •1 (6 ounce) container plain low-fat yogurt
- •1 lemon, juiced
- •1 cup dried bread crumbs, seasoned
- •0.5 teaspoon garlic powder
- •salt to taste
- •1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place four small butter pieces into a 9x13-inch baking dish.
- Stir yogurt in a small bowl until smooth and creamy. Add lemon juice and stir to incorporate. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.)
- Mix bread crumbs, garlic powder, and salt together in a shallow bowl until well combined. Dip each chicken breast into yogurt mixture, then into bread crumb mixture, coating completely but not heavily. Transfer coated chicken to the prepared baking dish and top with remaining butter pieces. Sprinkle with parsley.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool for 5 to 10 minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 461
- Carbohydrate: 31g
- Fat: 18g
- Fiber: 2g
- Protein: 43g
- Sugar: 11g
Related Recipes
Middle Eastern Yogurt Chicken
Tasty Chicken
Grilled Greek Yogurt-Marinated Chicken
Yummy Chicken
Yogurt-Marinated Grilled Chicken
Greek Yogurt Chicken
Best Baked Chicken
Herbed Chicken Nuggets
Easy Butter Chicken
Slow Cooker Shredded Chicken in Yogurt Sauce
Chicken in a Pot
