Baked Crunchy Coated Chicken

• 12 cup plain nonfat yogurt
• 1 tablespoon Dijon mustard
• 12 teaspoon salt (to taste)
• freshly grated black pepper
• 1 cup dried breadcrumbs
• 14 cup freshly grated parmesan cheese
• 1 tablespoon sesame seeds
• 14 teaspoon dried basil
• 14 teaspoon dried rosemary
• 14 teaspoon dried thyme
• 14 teaspoon paprika
• 14 cup chopped fresh parsley
• 1 (3 1/2 lb) roasting chickens, cut into serving pieces

1. Preheat oven to 350; in a pie plate, mix yogurt, mustard, salt, and pepper.
2. On a plate, combine the next 8 ingredients.
3. Roll chicken in yogurt mixture, then in the crumb mixture.
4. Place in a lightly greased 13x9 inch baking dish.
5. Bake about 1 hour, until chicken turns white and coating is lightly browned.

nonfat yogurt, mustard, salt, black pepper, breadcrumbs, parmesan cheese, sesame seeds, basil, rosemary, thyme, paprika, parsley, roasting chickens

Taken from www.food.com/recipe/baked-crunchy-coated-chicken-238412 (may not work)