6 whole chicken breasts, skinned, boned & halved
1/3 c. nonfat yogurt
1/2 c. fine fresh bread crumbs
Salt & pepper
1/2 c. Dijon-style mustard
1 tsp. dried leaf thyme, crumbled

Preheat oven to 350 degrees. Lightly grease large baking sheet. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down. Spread mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over chicken. Bake for 30 to 35 minutes until golden brown and no longer pink in center.