1 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
1-2 tbsp. dried minced onion
1 tsp. garlic powder
1 tsp. seasoned salt
1/4 tsp. dried oregano, crushed
Dash pepper
1/4 tsp. dried thyme, crushed
4 whole med. chicken breasts, skinned and halved lengthwise
1 (8 oz.) carton plain yogurt
1/4 c. butter, melted
2 tsp. sesame seed
1 recipe Creamy Yogurt Sauce

In a pie plate stir together bread crumbs, Parmesan cheese, onion, garlic powder, seasoned salt, oregano, thyme, and pepper. Rinse chicken; pat dry. Coat chicken with yogurt; roll in crumb mixture.

Place chicken, meaty side up, in a lightly greased 15x10x1-inch baking pan. Drizzle butter atop. Sprinkle with sesame seed. Bake, uncovered, in a 375 degree oven for 45-55 minutes or until tender. Serve with Creamy Yogurt Sauce. Makes 8 servings.

CREAMY YOGURT SAUCE:

In medium saucepan stir together one 10-3/4 ounce can condensed cream of chicken soup, one 8-ounce carton plain yogurt, 1/2 cup chicken broth, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, Dash garlic powder, and dash seasoned salt. Cook over low heat until heated through, stirring occasionally. Makes about 2 1/2 cups.