10 boneless skinless chicken breast
(about 2 1/2 lbs.)
3/4 cup low−fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese
Arrange chicken in
single layer in baking dish. Combine yogurt, basil and cornstarch;
mix well and spread over chicken. Combine bread crumbs
with Parmesan and sprinkle over chicken. (If making in
advance, cover and refrigerate for up to 6 hours.) Bake
chicken in 375 degrees oven for 30 minutes or until chicken
is no longer pink
inside
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