Yogurt-Baked Chicken


(1 vote) 5 1

Plain yogurt keeps these chicken breast moist without adding lots of cream sauce and calories.

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  • 4 boneless, skinless chicken breasts
  • 2 C. yogurt
  • 2 C. cornflake crumbs or panko (Japanese bread crumbs) to taste
  • Salt and pepper

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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

Reviews (1)

  • Just made these. I used greek plain non-fat yogurt and Italian bread crumbs. Super yummy and moist!!

    Flag as inappropriate zekerton  |  March 30, 2012

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