Low-Fat Oven Fried Chicken

• 1 c. plain low-fat yogurt
• 1 tsp. paprika
• 1 tsp. thyme leaves
• 1/2 tsp. salt (optional)
• 1/4 tsp. cayenne pepper
• 1/4 tsp. garlic powder
• 2 lb. chicken thighs and/or boneless breasts, skinned
• nonstick vegetable spray
• 1 c. whole wheat bread crumbs
• 1 Tbsp. margarine, melted

1. Heat oven to 400u0b0.
2. Combine yogurt, paprika, thyme (if desired), salt, pepper and garlic powder; mix well.
3. Coat chicken with mixture.
4. Chicken may be covered and refrigerated overnight or until baking, or baked immediately.
5. Spray shallow roasting pan or jelly roll pan with vegetable spray.
6. Combine bread crumbs and margarine in shallow dish, mixing well.
7. Coat chicken in crumbs; place in pan.
8. Bake breasts 25 minutes, thighs 30 to 35 minutes or until chicken is tender and juices run clear.
9. Makes 6 servings. Serving size:
10. 1/6 recipe.

yogurt, paprika, thyme, salt, cayenne pepper, garlic powder, chicken thighs, nonstick vegetable spray, whole wheat bread crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583139 (may not work)