Oven Fried Rosemary Chicken

• 16 ounces low-fat plain yogurt
• 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
• 1 tablespoon grated lemon zest
• 2 garlic cloves, chopped
• 1 whole chicken, cut up (or just the pieces you like the most)
• water, with
• 1 egg, beaten
• 2 cups bread crumbs melba toast

1. Mix yogurt, rosemary, lemon zest and garlic and pour over chicken in a 9X13 glass baking dish.
2. Cover and refrigerate at least 4 hours or overnight, turning once during that time.
3. Heat oven to 400F.
4. Shake excess yogurt mixture from chicken, dip in egg wash and roll in crumbs.
5. Place on a greased jelly roll pan.
6. Repeat with remaining chicken pieces.
7. Bake for 45 minutes or until juices run clear from thickest piece.
8. No need to turn chicken.

yogurt, fresh rosemary, lemon zest, garlic, chicken, water, egg, bread crumbs

Taken from www.food.com/recipe/oven-fried-rosemary-chicken-223223 (may not work)