Yogurt Chicken
Servings: 4 people
Equipment
- 1 baking pan
- 1 plate for coating chicken
- 1 medium sauce pan
Ingredients
Chicken
- 1 cup bread crumbs
- 2 tbsp dried onion flakes
- 1 tsp seasoned salt
- 1/4 tsp dried thyme
- 8 oz. plain yogurt (not greek)
- 2 tsp sesame seeds
- 1/4 cup parmesan cheese grated
- 1 tsp garlic powder
- 1/4 tsp crushed oregano
- 1/4 cup margarine melted
- 4 medium chicken breasts
Sauce
- 1 can cream of mushroom soup
- 8 oz. plain yogurt (not greek)
- 1/2 cup chicken broth
- 1 tsp Worcestershire sauce
- dash seasoned salt
- garlic powder
Instructions
Chicken
- on plate, stir together bread crumbs, parmesan, onion, garlic. seasoned salt, oregano, thyme and pepper.
- Rinse chicken and pat dry. Coat in yogurt and roll in crumb mixture.
- Place chicken meaty side up in lightly greased pan
- Drizzle margarine on top, sprinkle with sesame seeds
- Bake uncovered at 375 for 45 - 55 minutes or until chicken is cooked through to temp of 165.
Sauce
- Stir together sauce ingredients and heat in pan over medium heat until hot. If you like a lot of sauce, double quantities.
- Pour over chickem.
- Enjoy!