Crispy Yogurt Chicken

CRISPY YOGURT CHICKEN

I have seen so many people make this recipe lately, so I finally decided to do it. Matt loves breaded chicken and garlic so I knew this would be a hit! The chicken turned out super crispy and tasted fabulous! This dish is making its way into our regular rotation!

CRISPY YOGURT CHICKEN
Adapted from The Pioneer Woman Cooks

INGREDIENTS:
4 boneless skinless chicken breasts, pounded thin
6 ounces plain, unflavored yogurt
5 garlic cloves, pressed
3 tablespoons lemon juice
1 teaspoon dried parsley
salt & pepper, to taste
2 cups of panko bread crumbs (approximately)
cayenne pepper, to taste (optional)
Cooking spray

DIRECTIONS:
Preheat oven to 365 degrees. Line a cookie sheet with aluminum foil (for easy clean up) and place a rack/cooling rack on top of it. Spray the rack with cooking spray.

In a large Ziploc bag, add the yogurt, pressed garlic, lemon juice, parsley, salt and pepper. Seal the bag and shake/squeeze it to combine. Add the chicken breasts to the bag, re-seal and shake the bag to coat the chicken. Put the chicken in the fridge and let it marinate for 20-30 mins (you could also skip this step).

In a shallow dish, combine the panko, cayenne pepper, salt and pepper to your tastes . Carefully dip the chicken breasts into the panko mixture to coat. Place the chicken on the rack and spray the top with cooking spray. Bake about 20-30 minutes or until done.