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Baked Chicken Breasts

August 20, 2009

I’ve been making this recipe for years. The chicken always turns out moist and flavorful! If the recipe seems like an unusual mix of ingredients–trust me and give it a try. My husband hates yogurt, but loves this chicken :) It’s great paired with Oven Baked Wild Rice, Broccoli Cheese Bake, Oven Roasted Potatoes, Mushroom Rice, Roasted Garlic Lemon Broccoli or Rice, Broccoli & Cheese Cups.

4 boneless, skinless chicken breasts
1/2 cup plain yogurt
1 Tablespoon cider vinegar
2 fresh garlic cloves, minced
1/2 teaspoon Tabasco sauce
1 cup Progresso Italian Bread Crumbs
1/4 cup fresh Parmesan cheese, shredded
2 Tablespoons extra virgin olive oil
Salt and fresh ground black pepper, to taste


  • In a large shallow bowl, mix together yogurt, vinegar, garlic and Tabasco. Add chicken breasts and coat well. Cover bowl tightly.
  • Place covered bowl with chicken and sauce in refrigerator and marinate 4-6 hours. (This step makes the chicken so moist and flavorful!)
  • Once chicken is marinated, pre-heat oven to 400 degrees F.
  • In a large shallow bowl, mix together bread crumbs, Parmesan cheese, salt and black pepper to taste.
  • One at a time, remove chicken breasts from marinate and dredge in bread crumbs. Press breadcrumbs firmly on both sides of chicken to coat well.
  • Place breaded chicken breasts in a 9×13 baking dish, sprayed with Pam cooking spray.
  • Drizzle olive oil evenly over breaded chicken breasts.
  • Place in hot oven and bake 30-35 minutes, until cooked thru.
  • Let chicken set 5 minutes before serving.
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One Response to “ Baked Chicken Breasts ”

  1. Lindsey Hinrichs on June 15, 2010 at 10:59 am

    This is such a nice change from a typical marinated chicken breast. Two thumbs up!

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