This recipe is a very special contribution – a favorite of the Peterson girls, handed down from our beloved Kali.<\/p>\n
4 skinless, boneless chicken breasts
\n1 (6 ounce) container plain low-fat yogurt
\n1 lemon, juiced
\n1 cup Ritz Crackers OR dried bread crumbs, seasoned
\n\u00bc tsp garlic, poultry seasoning, pepper & nutmeg OR 1\/2 teaspoon garlic powder
\nsalt to taste
\n1\/4 cup butter
\n1 tablespoon chopped fresh parsley, if desired. If not, use dried in breading mixture<\/p>\n
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.<\/p>\n
Spray a 9×13 inch baking dish or cookie sheet with \u201cPam.\u201d 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).<\/p>\n
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.<\/p>\n
Time to Make: ~1 1\/2 hours<\/p>\n
Source: Kali Church (submitted by Pamela Peterson)<\/p>\n","protected":false},"excerpt":{"rendered":"
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