|Chicken breast halves||2 1⁄2 Pound|
|Plain low fat yogurt||8 Ounce|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Whole wheat breadcrumbs||3⁄4 Cup (12 tbs)|
Trim excess fat from chicken, place chicken in a single layer in a 13- x 9- x 2-inch baking dish.
Combine next 7 ingredients; pour over chicken, Turning to coat well.
Cover and refrigerate 8 hours or overnight, turning occasionally.
Remove chicken from marinade, discarding marinade.
Dredge chicken in breadcrumbs.
Arrange chicken in a 10- x 9- x 2-inch baking dish coated with cooking spray.
Bake for 45 minutes until chicken is tender.