Recipe by Twila Davis Reed
"Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!"
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skinless, boneless chicken breasts
1 (6 ounce) container
plain low-fat yogurt
dried bread crumbs, seasoned
salt to taste
chopped fresh parsley
This recipe is very delicious. I made some minor alternations that made a big difference. I used Italian breadcrumbs and mixed in a dash of garlic powder, salt, pepper and cayenne. I am very diet-conscious, so I completely eliminated the use of butter. Instead of buttering the pan, i placed a cooling rack in the bottom of the 9x13 pan and lightly coated it with cooking spray. Instead of adding a pad of butter on top of the chicken, I lightly misted them with I Can't Believe It's Not Butter Spray. Since the chicken was not saturated with butter and because it was elevated with the use of the cooling rack, the chicken was crunchy all around, rather than soggy on the bottom. Very delicious flavor, though. My family loved the zippiness of the lemon yogurt.
This was a nice recipe, but nothing spectacular. I encountered the same "problem" I have with all chicken recipes that don't require marinades--the outside of the chicken is very tasty, but the inside is bland because none of the coating reaches the meat underneath. However, this recipe was quick and easy to prepare, and the coating was crunchy and flavorful, so I would make it again. I served the chicken with the "Baked Mac and Cheese for One" recipe on this site--it all made a very nice, comforting fall meal.
This recipe is a wonderful one for chicken breasts; I did a little change to the original recipe, though: I added a little bit more lemon juice to the yogurt than what was called for, I marinated chicken for 6+ hours in the yogurt mixture and seasoned plain dried bread crumbs by myself. The results were perfect: I ended with tender lemony chicken breasts, seasoned just the way I like them. I didn't wait 5 to 10 minutes before serving (kitchen smelled too good to let this chicken sit that long).
This was quite delicious. The chicken stays tender and juicy and the flavor of the lemon garlic yogurt is just right. I put fresh pressed garlic into the yogurt as opposed to garlic salt. I also used fresh cilantro instead of parsley. The hard part was coating the chicken -- the crumbs became lumpy after two breasts. I think next time I will sprinkle coat the breasts instead.
Very moist chicken. I cut up the chicken breasts and marinated for one hour. I used panko bread crumbs seasoned with my favorite cajun seasonings and garlic salt. Turned out perfect. One hour was just right. The only thing I missed was a dipping sauce! This recipe just calls for it. I like to cut a piece and dip. Found one on this site that has a Thai sweet and sour sauce.
Used crushed corn flakes rather than bread crumbs. ranch dressing seasoning, pinch of herbs, dash of hot sauce.
3 cloves crushed
garlic butter flavored cooking spray. was very good and crisp.
thanks for a good one.
This is a really yummy chicken dish! I made it with cut up chicken pieces (half a chicken for this amount of coating) which is alot cheaper than breasts. I peeled off the skin and threw it away so it would be less fat but you don't need it anyway, the yogurt does the trick to keep it very moist. This will definitley be a regular at my house.
whoops - I accidentally made this with vanilla yogurt instead of plain yogurt and it was STILL good. However, I certainly don't recommend this as a recipe modification :0)
Will make again using plain yogurt or even a prepared tzatziki.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 111
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