- 4 boneless, skinless chicken breasts
- 2 C. yogurt
- 2 C. cornflake crumbs or panko (Japanese bread crumbs) to taste
- Salt and pepper
Preheat oven to 350 degrees. Season yogurt liberally with salt and pepper. Place chicken breasts in yogurt, coat well then remove. Wipe excess yogurt from breasts and coat with bread crumbs. Place coated chicken breasts in an oven-safe baking dish, and bake for 30 minutes; juices from chicken should run clear and crust should be golden brown.
Yield: 4 servings