Baked Parmesan & Greek Yogurt Crusted Chicken
This recipe comes from a blogger who posted it from the Hellmann’s website.
**FYI: The original recipe calls for the use of Hellmann’s mayo. I choose to use Greek yogurt because to me, it has more flavor. I strongly suggest you use it, too! It’s a healthier alternative and is soooo good!
What you need:
1/2 cup of Greek yogurt
1/4 cup shredded Parmesan cheese
4 boneless/skinless chicken breasts
4 teaspoons Italian seasoned dry bread crumbs
Salt and pepper
Parchment paper (optional)
Small mixing bowl
What to do:
Preheat oven to 425 degrees.
Place Greek yogurt and Parmesan cheese in your mixing bowl with a pinch of salt and pepper. Mix together until fully combined. Set aside.
Lay chicken breasts on a lightly greased baking sheet. Spread mixture on each chicken breast evenly.
**FYI: When I make this, I usually only use two chicken breasts, but make the regular amount of yogurt/cheese mixture. I butterfly the chicken, season it lightly with salt and pepper, put some of the mixture on top, and roll the chicken up so the yogurt/cheese is inside. Then I put more of the mixture on top of that. It keeps the chicken extra moist!
Evenly sprinkle your bread crumbs on top of each chicken breast.
**FYI: If you have any extra grated Parmesan, I suggest you put a little bit on top of each chicken breast. Yum!
Bake for about 20 minutes or until the chicken is cooked. The yogurt/cheese mixture on top will be browned.