• Cooking Time: 35-40
• Servings: 6
• 1/4 teaspoon paprika
• 1 garlic clove, minced
• 1 bay leaf, crumbled
• 2 tablespoons honey
• 1/2 teaspoon crushed dried thyme
• 1/4 teaspoon cayenne
• 1/2 teaspoon kosher or table salt
• 2 cups nonfat yogurt, plain
• 3 whole skinless, boneless chicken breasts, halved
• 1/2 cup all purpose flour
• 1 cup panko bread crumbs (available in Asian and gourmet supermarkets)
• 1/2 teaspoon dried parsley flakes
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• oil spray

1. Combine paprika, garlic, bay leaf, honey, thyme, cayenne and salt.
2. Add yogurt to the spice mixture and mix well.
3. Coat the chicken with the yogurt mixture and lie flat in a baking dish.
4. Refrigerate for up to 2 hours.
5. Combine flour, bread crumbs, and dried parsley in a large shallow dish.
6. Beat the egg, baking powder and baking soda in a large shallow bowl.
7. Shake off excess yogurt marinade from the chicken breast and drop in the egg mixture, allowing excess egg to drip off, then coat pieces in flour again.
8. Place the chicken breast on a baking sheet that has been sprayed with canola oil or lightly coated with canola oil.
9. Spray the top of the chicken breast with oil.
10. Bake at 400 degrees for 35-40 minutes until done.

A healthy version of an old time favorite. My family loves this! Serve with coleslaw and baked potato fries. Source: Feel-Good Foods