Recipe Details
Ingredients
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¼cupbutter, cut into 4 small pieces and 4 larger pieces, divided
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4skinless, boneless chicken breasts
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1(6 ounce) containerplain low-fat yogurt
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1lemon, juiced
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1cupdried bread crumbs, seasoned
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½teaspoongarlic powder
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salt to taste
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1tablespoonchopped fresh parsley
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Place four small butter pieces into a 9×13-inch baking dish.
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Stir yogurt in a small bowl until smooth and creamy. Add lemon juice and stir to incorporate. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.)
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Mix bread crumbs, garlic powder, and salt together in a shallow bowl until well combined. Dip each chicken breast into yogurt mixture, then into bread crumb mixture, coating completely but not heavily. Transfer coated chicken to the prepared baking dish and top with remaining butter pieces. Sprinkle with parsley.
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool for 5 to 10 minutes before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories461 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 9g |
46% |
Cholesterol 135mg |
45% |
Sodium 441mg |
19% |
Total Carbohydrate 31g |
11% |
Dietary Fiber 2g |
7% |
Total Sugars 11g |
|
Protein 43g |
86% |
Vitamin C 17mg |
19% |
Calcium 140mg |
11% |
Iron 3mg |
16% |
Potassium 494mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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