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This recipe makes chicken which is great right out of the oven, or eaten cold out of the refrigerator the next day. The Tabasco and Cheyenne Pepper can be increased if you like this with a "kick". Although you can make this all at one time, the chicken will have an enhanced flavor if you let it sit in the wet marinade for an entire day. Total prep time is about 10 minutes and the chicken cooks in 55-60 minutes.
Ingredients
1 cup of plain low-fat yogurt
3 Tablespoons Dijon Mustard
3/4 teaspoon Tabasco sauce
1/2 teaspoon salt
3 - 3 1/2 pounds of chicken pieces, cleaned and dried
3 cups of italian or plain bread crumbs
1/4 teaspoon cheyenne pepper
2 tablespoons olive oil although any vegetable oil can be used
Large baking dish line with Aluminum foil
Non-Stick cooking spray
Preparation
Mix the yogurt, mustard and tabasco sauce together.
Place chicken pieces in a ziplock freezer size bag (you may need to use 2 bags)
Pour yogurt mixture into ziplock bags and let chicken marinate (if you have not time to marinate continue below)
Preheat oven to 400 degrees
Mix breadcrumbs and pepper in a large bowl
Take one piece of chicken at a time and roll in breadcrumb mixture, being sure to coat the entire piece
Place chicken in a large baking dish
Once all pieces have been breaded and placed in baking dish, sprinkle with olive oil
Bake for 55 minutes or until breasts read 165 degrees and legs thighs read 180 degrees on cooking thermometer and juices run clear.
Serves 4-5 people
Left overs can be refrigerated and eaten cold the next day
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