Yogurt Chicken

24  ounces		skinless, boneless chicken breasts
8  ounces		plain low-fat yogurt
1		lemon, juiced
1/2  teaspoon		garlic powder
1  dash		salt to taste
2  tablespoons		chopped fresh parsley
2  pieces		Whole Wheat Toast
2  tablespoons		Butter - Salted
3  tablespoons		Garlic - Minced

Tip: For nutritional information on all the ingredients in Yogurt Chicken just click on each ingredient name. Then adjust the serving size for any Yogurt Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) Add minced garlic, parsley, and any additional spices (can use any spices you like - dill, italian seasoning, Adobe seasoning, etc). Marinate chicken covered in fridge for approximately 8 hours

Preheat oven to 350 degrees F (175 degrees C).

Place wheat bread in blender or food processor to make into fine bread crumbs
In a separate shallow dish or bowl combine the bread crumbs, garlic powder, butter and salt to taste; mix together

In a 9x13 inch baking dish place chicken breasts in dish (will be coated with yogurt), sprinkle with bread crumbs.

Bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.