1 c. fine dry bread crumbs (can use cornflake crumbs)
1/4 c. grated Parmesan cheese
1 to 2 tbsp. dried minced onions
1 tsp. garlic powder
1 tsp. seasoned salt
1/4 tsp. dried oregano
1/4 tsp. dried thyme
Dash pepper
4 whole medium chicken breasts or thighs; halved and skinned
1 (8 oz.) carton plain yogurt
1/4 c. melted butter
2 tsp. sesame seeds

In a pie plate, stir together bread crumbs (or cornflake crumbs), Parmesan cheese, onion, garlic powder, seasoned salt, oregano, thyme and pepper. Rinse chicken and pat dry. Coat chicken with yogurt and roll in crumb mixture. Place chicken meaty side up in a lightly greased 15 x 10 x 1 inch pan. Drizzle butter on top and sprinkle with sesame seeds. Bake uncovered in 375 degree oven for 45 to 55 minutes or until tender. Makes 8 servings.

This long version is great, but if you want to cut down on time, you can just dump chicken in yogurt, then Shake 'N' Bake and then drizzle with butter and sesame seeds. This is great also.