Olive oil spray
3 tablespoons fat-free plain yogurt
4 large fresh basil leaves
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon garlic powder
Pinch of salt
Pinch of ground black pepper
2 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
4 tablespoons Ian’s Whole Wheat Panko Breadcrumbs®, divided
Mustard or low-fat, low-sodium marinara sauce to taste (optional)
DIRECTIONS
Preheat the oven to 400°F. Lightly mist a small nonstick baking sheet with oil spray.
In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt, and pepper. Stir to mix well.
Place 2 tablespoons of the breadcrumbs in another medium shallow bowl. Set next to the yogurt mixture. Dip 1 breast into the yogurt mixture to coat. Transfer to the breadcrumbs to coat evenly. Place it on the prepared baking sheet. Add the remaining 2 tablespoons breadcrumbs to the breadcrumb bowl. Repeat the procedure with the second breast. Place, not touching the other breast, on the baking sheet.
Bake for 10 minutes. Flip the chicken and bake for 8 to 10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce to taste on the side, if desired.
Yield: 3 Servings; Serving = 2 and 2/3 ounces of chicken
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