Oven Fried Chicken
|Chicken||1 , cut into serving pieces and skinned|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Dried marjoram||1 Teaspoon, crumbled|
|Garlic||3 Clove (15 gm), minced|
|Dried thyme||1 Teaspoon, crumbled|
|Fine whole wheat bread crumbs||2 Cup (32 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Unsalted margarine||1 Tablespoon|
Pat the chicken pieces dry.
In a medium size bowl, combine the yogurt, garlic, thyme, and marjoram; set aside.
In a 9 inch pie pan, toss the bread crumbs with the parsley and cheese and set aside.
Dip the chicken first into the yogurt mixture, using a spoon to coat each piece completely, then roll in the crumb mixture.
Place the pieces on a rack and let stand, uncovered, in the refrigerator for at least 20 minutes; this will help the breading to stick.
Preheat the oven to 375°F.
In a heavy 12 inch nonstick skillet, heat the margarine over moderate heat until bubbly.
Brown the chicken pieces about 5 minutes on each side, taking care not to dislodge the crumb coating.
As the chicken pieces brown, transfer them to a 13"x 9"x 2" baking pan lined with aluminum foil, arranging them in one layer.
Bake, uncovered, for 30 minutes or until the chicken is fork tender.