• 1 1/2 cups plain yogurt or sour cream
• 1/4 cup lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon celery seed
• 1/2 teaspoon Hungarian sweet paprika
• 1 garlic clove, minced
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon freshly ground pepper
• 8 boneless, skinless chicken breast halves
• 2 cups fine dry bread crumbs

1. In a large bowl, combine first eight ingredients.
2. Place chicken in mixture and turn to coat.
3. Cover and marinate overnight in the refrigerator.
4. Remove chicken from marinade; coat each piece with crumbs.
5. Arrange on a lightly greased shallow baking pan.
6. Bake, uncovered, at 350*F (175*C) for 45 minutes or until juices run clear.
7. Nutrition information per serving: 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
8. Diabetic Food Exchanges: 3 1/2 lean meat; 1 starch; 1/4 skim milk.

I came across this recipe when I was searching recipes for my Mom and a diabetic friend.