Made this for dinner last night & we both really enjoyed it.
I didn’t have greek yogurt in the house so I used plain yogurt. Greek yogurt might be a little tangier, but it didn’t have an overwhelming yogurt taste at all.
I just sprinkled in the herbs – didn’t measure.
6 Boneless skinless chicken breasts
1- 8oz Container plain fat free Voskos Greek yogurt
Salt and pepper to taste
1 tsp. Lemon rind
1 tsp. Garlic powder
2 tsp. Dried parsley
1 tsp. Cumin
1 C. Whole wheat bread crumbs (I used regular)
Extra virgin olive oil for cooking (about 2 tbsp. total)
Pepper both sides of the chicken and set aside. In a bowl whisk together the yogurt, salt and pepper, ½ tsp garlic powder, ½ tsp cumin, 1 tsp dried parsley, and ½ the juice of the lemon. Place the chicken in a re-sealable bag and pour the Greek yogurt mixture on it. Then massage the yogurt into the chicken and allow to marinate in the refrigerator for a half an hour to an hour.
Meanwhile, in a pie dish, add the whole wheat bread crumbs and remaining garlic powder, parsley, cumin, more salt and pepper and 1 tsp of lemon zest. Stir the mixture with a fork to combine. Pre-heat the oven to 350 F.
When chicken is done marinating coat one piece at a time into the bread crumb mixture and coat both sides; repeat until all pieces of chicken are coated in bread crumbs. Pre-heat a skillet with extra virgin olive oil to medium high and sauté chicken breast on one side, flip after two minutes or until golden brown crust has formed. Place pan with chicken in the oven to finish the cooking process, 5-10 minutes depending on how thick your piece of chicken is. When thoroughly cooked remove from oven and squeeze the rest of the lemon on top of the warm chicken to serve.
Be sure to squeeze the little bit of lemon juice over the chicken when you serve it – that really makes a difference. We thought it would have been better if I had pounded the chicken flat first – we’ll do that next time.