Ingredients
Scale
- 1 1/2 C plain nonfat yogurt
- 1/4 C fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/2 tsp celery seed
- 1/2 tsp paprika
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 pounds boneless, skinless chicken breasts
- 2 C Italian style bread crumbs
Instructions
- Mix together first seven ingredients in a closable plastic container.
- Rinse off the chicken and pat dry with paper towels.
- Put the chicken into the yogurt mixture and be sure each piece is covered and completely submerged. Cover tightly and refrigerate overnight.
- Preheat oven to 350.
- Remove chicken from yogurt and dredge in the bread crumbs.
- Place on a greased pan and bake for 45 minutes, until juices run clear.
Nutrition
- Serving Size: 1/8th
- Calories: 253
- Sugar: 5g
- Sodium: 721mg
- Fat: 4g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 71mg