1 pt. plain nonfat yogurt
1/4 c. fresh parsley, chopped
2 tbsp. fresh chives, chopped
2 c. fresh white bread crumbs (about 6 oz.)
1/4 tsp. paprika
1/8 tsp. cayenne pepper
6 lg. chicken breast halves, skinned
Salt & pepper
2 tbsp. olive oil

Line large strainer with double thickness of dampened cheesecloth. Set strainer over bowl. Spoon yogurt into strainer. Drain until yogurt thickens to consistency of thick sour cream. Approximately 1 hour. Or use a yogurt cheese funnel. Line cookie sheet with foil. Brush foil lightly with olive oil. Transfer yogurt to medium bowl; stir in parsley and chives. Combine bread crumbs, paprika and cayenne in shallow bowl. Season chicken pieces with salt and pepper. Thickly coat top of 1 chicken piece with yogurt, using a rubber spatula. Sprinkle covered chicken piece with bread crumbs and pat crumbs to adhere. Place breaded chicken on prepared sheet. Repeat with remaining chicken pieces. Refrigerate chicken, uncovered at least 30 minutes. Position rack in top third of oven and preheat to 400 degrees.

Drizzle chicken pieces lightly with olive oil and bake until golden brown, about 35 minutes.

This is a light version of the very rich dish made with butter and sour cream. It tastes just as good as the original and like Mom's fried chicken, it's just as good at room temperature.