Source: dLife

Crispy skinned fried chicken with herbs.

Servings

3 tbsp plain nonfat yogurt
4 fresh basil leaves , chopped
1 tsp oregano leaves , chopped
1 tsp fresh thyme , chopped
0.25 tsp garlic powder
1 pinch salt
1 pinch black pepper
4 tbsp bread crumbs, toasted (Panko)
2 boneless skinless chicken breasts , trimmed of visible
1 tbsp prepared yellow mustard (or marinara sauce; optional)

1 Preheat the oven to 400 degree F. Lightly spray a small, nonstick baking sheet with olive oil spray.
2 In a medium shallow bowl, combine the yogurt, basil, oregano, thyme, garlic powder, salt, and pepper. Stir to mix well.
3 Put 2 tablespoon of the bread crumbs in another medium shallow bowl. Set beside the yogurt mixture.
4 Dip 1 chicken breast into the yogurt mixture to coat. Move the breast to the crumbs to coat evenly. Place on the prepared baking sheet. Add the left over 2 tablespoons of crumbs to the bowl. Repeat the process with the second breast. Place on the baking sheet, not touching the other breast.
5 Bake for 10 minutes. Flip the chicken and bake for 8 to 10 minutes, or until no longer pink. Serve immediately with mustard or marinara sauce on the side, if desired.

This recipe for "fried" chicken is great because it's incredibly versatile!