Reminiscent of crispy chicken, this version has much less fat and far more flavor because it is baked rather than deep-fried. If you prefer, in place of the yogurt, you can substitute 1 lightly beaten egg, ¼ cup cholesterol-free egg substitute, or ¼ cup buttermilk.
4 boneless, skinless chicken breast halves (about 4 ounces each)
¼ c. low-fat plain yogurt
¼ c toasted wheat germ
2 tbsp. freshly grated Parmesan cheese
1 tsp. dried basil
1 tsp. dried thyme
½ tsp. pepper
1/8 tsp. paprika, preferably Hungarian
Preheat the oven to 400° F. Lightly oil a baking sheet or flat pan.
Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a ½-inch uniform thickness.
Pour yogurt into a small, shallow bowl.
Stir together the wheat germ, Parmesan cheese, basil, thyme, pepper, and paprika in a separate small, shallow bowl.
Dip each chicken breast into the yogurt, turning to moisten both sides. Lay the chicken in the wheat germ-Parmesan mixture and press gently; turn to coat the other side, again pressing gently. Place on the prepared baking pan.
Bake the chicken for 5 minutes; turn and continue to bake for about 4 minutes, or until the chicken is crispy and thoroughly cooked.
YIELD: 4 servings