What's for dinner in the Kastner's kitchen tonight? Yogurt Chicken and baked potatoes. While I cannot take ANY credit for this recipe (Allison Boguszewski is the mastermind behind it), I can tell you SEVERAL things about it:
1. my kids ADORE it
2. it is HEALTHY
3. it is EASY
Sooo??? What else do you need to know? Get the ingredients and MAKE IT!
(I double this. You will need to as well Cindy H. Families of 6 or 7 cannot make it on 3 - 4 chicken breasts!)
3 - 4 boneless, skinless chicken breasts
8 oz container plain yogurt
1 cup Italian style breadcrumbs
1/4 cup grated parmesan cheese
1-2 Tbsp dried minced onion
1 tsp garlic
1 tsp Lawrey's salt (I'm not a fan of Lawrey's so I've left this out every time I made it)
1/4 tsp oregano
1/4 cup butter
Mix breadcrumbs, parmesan, onion, garlic, Lawrey's (or none if you don't like it too), and oregano in a shallow dish. Pour yogurt into ANOTHER shallow bowl. Dip chicken in yogurt, coating it. Dip chicken into breadcrumbs, coating it. Place chicken in a 9x13 pan (sprayed with cooking spray). Melt 1/4 c butter and drizzle it over chicken. Bake covered at 375 for 1/2 hour. Then uncovered for another 20 - 25 minutes.
Make sure to tell me if you like it! And STAY TUNED! Tonight is Day 1 of my Tamale Making experiment. Tamale Making blog to follow!