I have been experimenting in the kitchen lately. This was by far the best experiment I have ever tried. The chicken was not heavy at all, and was crispy on the outside and juicy on the inside. And it was quick and not messy either!
Yogurt Breaded Chicken
Serves 4, as a main dish
1 lb all natural chicken breast, cleaned and cut into cutlets
2 cups of plain nonfat yogurt
4 tablespoons of lemon juice
2 cups breadcrumbs
olive oil, or Pam
salt and pepper
any spices you like… paprika? oregano? whatever you fancy
1. Heat the oven to 350 degrees. Spray a baking sheet with Pam or olive oil.
2. Mix the yogurt, lemon juice, salt (about 1 tablespoon), dash of pepper, and spices in a shallow wide bowl. Put the breadcrumbs in a second shallow wide bowl.
3. Dip each piece of chicken into first the yogurt mixture, shaking off the extra yogurt, and then into the breadcrumbs. (When you are done dipping it all you will have some breadcrumbs and yogurt mixture leftover. Throw it away!)
4. Bake the chicken for 35 minutes (at 350 degrees), and then broil for 5-10. There is no need to flip the chicken over.
Enjoy! The yogurt makes it nice and juice on the inside, and the outside is as crispy as though it was fried. I squeezed fresh lemon on the finished dish, and it was amazing. I feel like this would be good with almond meal instead of breadcrumbs next time. When I try it I will let you know!!!