Tangy Sauced Baked Chicken Breasts

• 12 cup plain nonfat yogurt
• 12 cup sour cream
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 12 teaspoon paprika
• 12 teaspoon salt
• fresh ground pepper
• 6 large boneless skinless chicken breast halves (about 8 ounces each)
• 12 cup fine dry breadcrumb

1. In a large bowl, whisk together yogurt, sour cream, mustard, garlic, lemon juice, worcestershire sauce, paprika, salt, and pepper.
2. Add chicken and turn to coat.
3. Cover and marinate in the refrigerator several hours.
4. Bring chicken to room temperature before baking.
5. Preheat oven to 350.
6. Place bread crumbs on a large piece of waxed paper.
7. Remove chicken from marinade and roll in bread crumbs to coat evenly.
8. Place in a lightly sprayed or oiled 8x10-inch glass baking dish.
9. Bake, uncovered, until chicken is no longer pink in the center, about 55 minutes.

nonfat yogurt, sour cream, mustard, garlic, lemon juice, worcestershire sauce, paprika, salt, fresh ground pepper, chicken, breadcrumb

Taken from www.food.com/recipe/tangy-sauced-baked-chicken-breasts-352039 (may not work)