I'm a follower of The Pioneer Woman's blog. This is the second recipe of hers that I actually tried. I've heard a lot of rave reviews about this chicken so I knew I would have to give it a shot. I'll regularly make regular fried chicken cutlets, varying it sometimes by adding parmesan cheese or crushed red pepper to the breading. Sometimes we just like it plain with a touch of salt. But I need new recipes for the blog! So this was it. The hubs thought it was a weird concept to dip the chicken into yogurt first, but he actually liked it. And as a healthy alternative it was really enjoyable. I served it with a side salad and this lemon spaghetti and now we're nice and full :)
CRISPY YOGURT CHICKEN
Source: adapted from The Pioneer Woman
3 large boneless, skinless chicken breasts
2 cups non-fat plain yogurt
juice of 1 lemon
2 cloves garlic, pressed
2 tsp dried parsley
1 1/2 cups plain breadcrumbs
1 1/2 cups plain panko breadcrumbs
olive oil spray
1. Line a baking sheet with foil and top with a cooling rack. Preheat ovent o 350 degrees.
2. Trim chicken of all fat and grossness, rinse and pat dry. Cut into pieces to whatever size you like (I cut each breast into about 4 pieces). Season with salt.
3. In a bowl, mix together the yogurt, lemon juice, garlic and parsley.
4. In another bowl, mix together both types of breadcrumbs and season with salt.
5. Dip chicken pieces in yogurt, then in breading until thoroughly coated. Transfer to baking sheet.
6. Spray each piece with the olive oil spray.
7. Transfer baking sheet to oven; bake for 20 minutes or until chicken is no longer pink.
8. If your chicken is not browned enough, switch on the broiler and broil until golden brown. You can also flip the chicken, spray the other side and broil until golden brown.