Chicken Yogurt Recipe

• 4 Chicken Breasts (skinless, boneless)
• 1 container Yogurt (plain low-fat)
• 1 Lemon (juiced)
• 1 cup Dried Bread Crumbs (seasoned)
• 1/2 tsp Garlic Powder
• Salt (to taste)
• 1/4 cup Butter
• 1 tbsp Fresh Parsley (chopped)

• Preheat the oven to a temperature of 350 degrees F.
• Beat yogurt in a small bowl, until it is creamy and smooth.
• Add lemon and stir together.
• Combine the bread crumbs, garlic powder and salt in a separate bowl. Mix the ingredients.
• Place a little butter in a 9x13 inch baking dish.
• Rinse chicken breasts and pat dry. Dip each breast in lemon/yogurt mixture and then in the bread crumb mixture.
• Place completely coated chicken breasts in the baking dish and top each chicken breast with butter.
• Sprinkle chopped parsley on top and bake in preheated oven for an hour.
• Allow it to cool for 5 to 10 minutes, before serving.