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Ingredients
- * 3 Tbsp. fat-free plain yogurt
- * 4 large fresh basil leaves, chopped
- * 1 tsp. chopped fresh oregano leaves
- * 1 tsp. chopped fresh thyme leaves
- * 1/4 tsp. garlic powder
- * pinch of salt
- * pinch of ground black pepper
- * 4 Tbsp. Ian's Whole Wheat Panko Breadcrumbs, or finely crushed Wasa Light
- Rye
- Crispbread
- * 2 small 1/4-pound boneless, skinless chicken breasts, trimmed of visible fat
- * Mustard or low-fat, low-sodium marinara sauce to taste (optional)
Details
Servings 2
Preparation
Step 1
Preheat the oven to 400 degrees F. Lightly mist a small nonstick baking sheet with
olive oil
spray.
In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic
powder, salt
and pepper. Stir to mix well.
Place 2 tablespoons of bread crumbs or crushed crispbread in another medium
shallow
bowl. Set next to the yogurt mixture. Dip one chicken breast into the yogurt
mixture to coat.
Transfer to the crumbs to coat evenly. Place on the prepared baking sheet. Add
the
remaining two tablespoons crumbs to the owl. Repeat the procedure with the
second
breast. Place on the baking sheet, not touching the other breast.
Bake for 10 minutes. Flip the chicken and bake for 8-10 minutes, or until no longer
pink.
Serve immediately with mustard or marinara sauce on the side, if desired.
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