Monday, June 29, 2009

Herb Panko Chicken

8-12 Chicken Tenderloins
1 cup Plain Low Fat Yogurt
2 cups Japanese Bread Crumbs
1 raw egg
1 T. garlic Powder
1 tsp. dried basil
1 tsp. dried parsley
1 tsp white paper
Olive Oil Spray

Place bread crumbs, herbs, and seasonings in zip-lock bag. Whisk yogurt and egg together until smooth. Spray baking sheet with olive oil liberally. Dip each chicken fillet into yogurt mixture until coated well, allowing excess to drip off. Place two of three into the bag of panko mixture and shake until coated well. Bake on 350 degrees for 15-20 minutes and broil for 3 minutes or until browned and crispy. No need to turn over :)