Source: dLife

Ground almonds, whole wheat breadcrumbs, and cheese combine to make a delicious crust.

Servings

6 oz plain yogurt, whole milk
0.25 cup fresh lemon juice
1.5 tbsp dijon mustard
1 tsp minced garlic
0.5 tsp oregano leaves
8 boneless skinless chicken breasts
1 cup whole wheat breadcrumbs
0.25 cup grated Parmesan cheese
2 tbsp butter , melted
1 cup ground almonds

1 Rinse chicken under cool water. Pat dry with paper towels and place in large dish.
2 In mixing bowl, combine yogurt, lemon juice, mustard, garlic, and oregano.
3 Pour mixture over chicken, turning to coat. Cover and marinate 2 hours, or overnight.
4 Drain marinade from chicken. Discard marinade.
5 Lightly coat baking sheet with nonstick cooking spray.
6 Combine breadcrumbs, ground almonds, and cheese. Coat chicken with mixture.
7 Place chicken on tray, cover and refrigerate 1 hour .
8 Preheat oven to 350°F.
9 Drizzle melted butter over chicken; bake 45 - 60 minutes, or until juices run clear when pierced with fork.

Nutritional information is inaccurate; some of marinade, breadcrumbs and parmesan cheese will be discarded after preparing chicken.