1 (2 1/2 - 3 lb.) chicken, cut into serving pieces
1/2 c. plain low fat yogurt
3 garlic cloves, minced or 1 tsp. garlic chips
1 tsp. thyme or marjoram, crumbled
2 c. very fine whole wheat bread crumbs
1/4 c. minced parsley
1 tbsp. butter
3 tbsp. grated Parmesan cheese

1. In a medium size bowl, combine yogurt, garlic, thyme and marjoram, set aside. In a pie pan, toss bread crumbs, parsley and cheese; set aside.

2. Dip chicken into yogurt mixture, using a spoon to coat each piece completely, then roll in the crumb mixture. (Optional: place chicken on a rack in refrigerator for about 20 minutes.) This will help the breading to stick.

3. Heat butter in a non-stick skillet. Brown chicken pieces about 5 minutes on each side.

4. As chicken browns, transfer into a 9"x13" pan lined with foil. Bake at 375 degrees, uncovered, for 30 minutes or until chicken is fork tender.