4 skinless breast
8 oz. plain low fat yogurt
1 tsp. garlic powder
2 c. very fine whole wheat bread crumbs
1/4 c. parsley
3 tbsp. Parmesan cheese
1 tbsp. butter

Pat chicken breast dry. Combine the yogurt and garlic; set aside. Mix together bread crumbs, parsley and cheese. Dip the chicken first into yogurt mixture, then roll in crumb mixture. Place the pieces on a rack and let stand, uncovered in the refrigerator for at least 20 minutes. Preheat oven to 350 degrees. In a non-stick skillet, melt the butter and brown the pieces about 5 minutes on each side, taking care not to dislodge the crumb coating. As the pieces brown, place in a foil lined 13 x 9 x 2 inch baking pan. Bake uncovered for 30 minutes or until chicken is fork tender.