Servings: Makes 4 servings
Ingredients 4 cups chicken broth4 halved chicken breasts , bone in, skin removed1 cup panko (or other seasoned bread crumbs)1 cup all-purpose flour1 tablespoon salt1/4 teaspoon cayenne pepper2 teaspoons dried oregano2 large cloves garlic , minced2 tablespoons chopped fresh parsley1/2 teaspoon freshly ground pepper1 cup nonfat yogurt
In a large bowl, combine chicken broth with 3 cups ice. Add chicken; chill 1 hour.
Meanwhile, in a resealable bag, combine bread crumbs, flour, salt, cayenne, oregano, garlic, parsley, and pepper; shake.
Preheat oven to 400°F. Coat a large baking sheet with vegetable or olive oil spray; set aside.
Place yogurt in a medium bowl. Remove chicken from broth. One piece at a time, dip chicken into yogurt, then place in bread crumb mixture and shake. Place breaded chicken on baking sheet. Spray tops of chicken with vegetable spray. Bake 45 to 50 minutes, until golden brown. Serve hot or at room temperature.