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Ingredients
- 1 pt. plain nonfat yogurt
- 1/4 c. fresh parsley, minced
- 2 tbsp. fresh chives, minced
- 2 c. fresh white bread crumbs (about 6 ounce.)
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 6 lg. chicken breast halves, skinned
- Salt & pepper
- 2 tbsp. extra virgin olive oil
Directions
- Line large strainer with double thickness of dampened cheesecloth. Set strainer over bowl. Spoon yogurt into strainer. Drain till yogurt thickens to consistency of thick lowfat sour cream. Approximately 1 hour. Or possibly use a yogurt cheese funnel. Line cookie sheet with foil. Brush foil lightly with extra virgin olive oil. Transfer yogurt to medium bowl; stir in parsley and chives. Combine bread crumbs, paprika and cayenne in shallow bowl. Season chicken pcs with salt and pepper. Thickly coat top of 1 chicken piece with yogurt, using a rubber spatula. Sprinkle covered chicken piece with bread crumbs and pat crumbs to adhere. Place breaded chicken on prepared sheet. Repeat with remaining chicken pcs. Chill chicken, uncovered at least 30 min. Position rack in top third of oven and preheat to 400 degrees.
- Drizzle chicken pcs lightly with extra virgin olive oil and bake till golden, about 35 min.
- This is a light version of the very rich dish made with butter and lowfat sour cream. It tastes just as good as the original and like Mom's fried chicken, it's just as good at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1595g | |
| Calories 2838 | |
| Calories from Fat 1178 | 42% |
| Total Fat 131.86g | 165% |
| Saturated Fat 38.87g | 155% |
| Trans Fat 1.0g | |
| Cholesterol 598mg | 199% |
| Sodium 2342mg | 98% |
| Potassium 3148mg | 90% |
| Total Carbs 180.32g | 48% |
| Dietary Fiber 10.9g | 36% |
| Sugars 36.68g | 24% |
| Protein 220.72g | 353% |
