1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
4 single chicken breast fillets (125g each)
1/2 cup natural yoghurt
1/4 cup light sour cream
1/4 cup skim milk
4 teaspoons margarine
1/4 cup spring onions/shallots, thinly sliced
125g button mushrooms, thinly sliced
2 teaspoons plain flour
1/4 teaspoon white pepper
Preheat oven to 180C. Spray a 20cm square or round ovenproof dish with vegetable oil cooking spray.
2. On a sheet of greaseproof paper, combine Parmesan cheese and thyme. Mix well. Dip chicken in cheese mixture, turning to coat well. Reserve any remaining mixture. Arrange chicken in a single layer on the prepared dish.
3. Combine yoghurt, sour cream and milk in a small bowl. Mix well.
4. Melt margarine in a saucepan over a medium heat. Add onions, Stir in mushrooms cook 2 minutes. Add flour; cook, stirring, for 1 minute. Add yoghurt mixture; bring to the boil, stirring. Stir in pepper; remove from heat.
5. Spoon yoghurt sauce over centre of chicken. Sprinkle with any reserved cheese. Cover and bake until chicken is cooked through and no longer pink, about 30 minutes. Serve immediately.
Pat the chicken dry with paper towels so that the coating will stick. Dip chicken breasts in the cheese-herb mixture, pressing down to ensure an even coating