Oven-Fried Parmesan-Crusted Chicken

• 4 slices whole-wheat bread
• Cooking spray
• 2 tablespoons finely grated fresh Parmesan cheese
• 1/4 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 teaspoon regular or smoked paprika
• 3/4 teaspoon garlic powder
• 1 cup plain 2% reduced-fat Greek yogurt
• 2 large egg whites, beaten
• 1 tablespoon Dijon mustard
• 2 skinless boneless chicken breast halves (1 pound), each halved crosswise
• 2 skinless boneless chicken thighs (about 1/3 pound)
• 2 small chicken drumsticks (about 1/2 pound), skinned
• Lemon wedges and parsley for serving

1. Preheat oven to 400u0b0. Place bread in a food processor; pulse 10 times or until coarse crumbs form. Spread breadcrumbs in a single layer on a shallow baking pan lined with parchment paper. Bake in middle of oven until one shade darker (about 5 minutes), stirring once. Using parchment paper, pour breadcrumbs into a shallow bowl to cool. Reline baking pan with paper, and lightly coat paper with cooking spray; set aside to use for chicken. Once breadcrumbs are cool, add Parmesan, salt, pepper, paprika, and garlic powder.
2. Combine yogurt, egg whites, and mustard in a shallow bowl, whisking well; set aside.
3. Pat chicken dry. Dip chicken into yogurt mixture to coat, letting some excess drip off; coat both sides of chicken in breadcrumb mixture, patting to adhere.
4. Arrange coated chicken in a single layer on prepared baking pan; lightly coat tops of chicken with cooking spray. Bake in middle of oven until cooked through (35-40 minutes). Arrange on a platter with lemon wedges and parsley.
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bread, cooking spray, parmesan cheese, salt, freshly ground black pepper, regular, garlic, yogurt, egg whites, mustard, chicken breast halves, chicken, chicken, lemon wedges

Taken from www.myrecipes.com/recipe/oven-fried-parmesan-crusted-ch (may not work)