About this recipe:Plain yoghurt is the key to this easy recipe. It acts as a tenderiser and makes the chicken breasts exceptionally moist. Chicken breasts are coated in plain yoghurt, then dredged in breadcrumbs and baked in the oven until crunchy.
Twila Davis Reed
4 skinless, boneless chicken breasts
175g plain low-fat yoghurt
1 lemon, juiced
120g dried breadcrumbs, seasoned
1/2 teaspoon garlic granules
salt to taste
1 tablespoon chopped fresh parsley
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Place yoghurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yoghurt first, the lemon juice will make it curdle.) In a separate shallow dish or bowl combine the breadcrumbs, garlic granules and salt to taste; mix together.
In a 23x33cm or similar sized baking dish place a knob of butter for each chicken breast. Dip each breast in the lemon-yoghurt mixture, then in the breadcrumb mixture (coating completely but not heavily).
Place coated chicken in the baking dish and top each breast with a knob of butter. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.