Yogurt Chicken

This recipe is a very special contribution – a favorite of the Peterson girls, handed down from our beloved Kali.

4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup Ritz Crackers OR dried bread crumbs, seasoned
¼ tsp garlic, poultry seasoning, pepper & nutmeg OR 1/2 teaspoon garlic powder
salt to taste
1/4 cup butter
1 tablespoon chopped fresh parsley, if desired. If not, use dried in breading mixture

Preheat oven to 350 degrees F (175 degrees C). 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.

Spray a 9×13 inch baking dish or cookie sheet with “Pam.” 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).

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.

Time to Make: ~1 1/2 hours

Source: Kali Church (submitted by Pamela Peterson)