I know I have not blogged much lately. I intend to get better. I really do. Then I don't. I think I am getting overwhelmed and maybe going through a mini depression because my husband is soon to deploy. I think I need to get a thing of Ben and Jerry's ice cream and use a king sized candy bar for a spoon. But then the guilt over eating it would prove too much, and I would slip further into a depression. Why, oh why, can't chocolate have the caloric value of celery? I often wonder if food will be calorie free in heaven.
Wow, yeah, reading the above paragraph confirms. I need help.
This chicken is a variation on one my mom used to make while I was growing up. Super simple, so flavorful and moist. I used greek mayo to try to cut the calories and fat and it was outstanding. It turns a beautiful golden brown while baking and the crumbs even get a little crispy. Love this chicken. And about 5 minutes to get it in the oven. Who doesn't love that? Last night, this chicken brought a little light into my pity party. But now, it's gone. Poor me. ;-)
EASY (skinny) BAKED CHICKEN
- 1.5-2 lbs chicken breast, boneless skinless (about 4 good sized chicken breasts)
- 1 cup Greek nonfat yogurt or light mayo
- 1/2 cup Italian bread crumbs
- 1/2 cup Parmesan cheese
- 1/2 tsp garlic powder
Preheat oven to 375. Line baking sheet with foil, and spray with nonstick cooking spray. In a bowl place yogurt. In another bowl, place bread crumbs, Parmesan cheese and garlic powder. Mix well. Smear chicken with a generous layer of Greek yogurt. Cover the yogurt covered chicken with the bread crumb mixture thoroughly, making sure it completely covered. Place on cookie sheet. Bake at 375 for 35-45 minutes, until golden in color and cooked through. Some of the juiced will escape like in the below picture and mix with the yogurt. Looks funky, but that stuff is even yummy.