Crisp Baked Chicken

• 5 chicken breasts
• 3 c. ice water
• 1 c. plain nonfat yogurt
• 1/2 c. flour
• 1 1/2 c. dried Italian bread crumbs
• 1/4 tsp. garlic powder
• 1/2 tsp. Creole seasoning
• 1/8 tsp. ground black pepper
• light vegetable oil cooking spray
• 1/4 tsp. thyme
• 1/4 tsp. oregano
• 1/4 tsp. basil

1. Place skinned and halved chicken breasts in ice water. Preheat oven to 425u0b0.
2. Place yogurt into a bowl.
3. Coat baking sheet with 4 sprays of light vegetable oil.
4. Toss all breading ingredients in a large plastic bag.
5. Shake well to mix.
6. Remove chicken from ice water and roll in yogurt.
7. Place in plastic bag to coat.
8. Place all chicken on baking sheet.
9. Spray once.
10. Bake 1 hour.
11. Turn chicken every 20 minutes.

chicken breasts, water, nonfat yogurt, flour, bread crumbs, garlic powder, creole seasoning, ground black pepper, light vegetable oil cooking spray, thyme, oregano, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399914 (may not work)