Easy Panko-Crusted Chicken Thighs

• 1 cup Plain Nonfat Yogurt
• 1/2 cups 2% Milk (any Milk Is Fine)
• 2 whole Limes, Juiced
• 2 cups Panko Crumbs
• 1/4 cups Shredded Parmesan
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Garlic Salt
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Italian Seasoning
• 9 whole (4 Oz. Size) Boneless Skinless Chicken Thighs

1. 1.
2. Preheat oven to 375 F. Line a 9x13 baking dish with foil and spray liberally with cooking spray.
3. Set aside.
4. 2.
5. In a small bowl mix together the yogurt, milk and lime juice.
6. 3.
7. In a separate bowl, add the panko crumbs, Parmesan and seasonings.
8. 4.
9. Dip the chicken thighs one at a time into the yogurt mixture then dredge through the panko crumb mixture and set in baking dish.
10. 5.
11. Once you have done this with all the thighs, bake for approximately 45 minutes.
12. Every oven is a bit different and your baking time will vary a bit depending in the thickness of your chicken thighs, so keep an eye on them.
13. 45 minutes did it for me.
14. 6.
15. This is great served with roasted veggies or mashed potatoes.
16. Leftovers are awesome over salad.
17. Enjoy!

milk, whole limes, panko crumbs, parmesan, garlic, garlic, black pepper, oregano, italian seasoning, chicken thighs

Taken from tastykitchen.com/recipes/main-courses/easy-panko-crusted-chicken-thighs/ (may not work)