1/2 c. plain low-fat yogurt
1 green onion, chopped
1 tsp. dried oregano leaves, crushed
1 tbsp. olive or salad oil
1 tbsp. white wine vinegar
1 tsp. salt
1/8 tsp. pepper
4 lg. skinless, boneless chicken breast halves
Oregano or parsley sprigs for garnish

In large bowl, with spoon mix low-fat yogurt, green onion, dried oregano leaves, olive or salad oil, white wine vinegar, salt and pepper. Add chicken breast halves; toss to mix well. Let halves stand 15 minutes, turning chicken breasts occasionally.

Preheat broiler if manufacturer directs. Place chicken breasts on rack in broiling pan. Place pan in broiler at closest position to source of heat; broil breasts 4 minutes. Turn breasts; brush with oregano/yogurt mixture remaining in bowl and broil 5 to 6 minutes longer until chicken breasts are fork tender and lightly browned.

To serve arrange chicken breasts on warm large platter. Garnish with oregano or parsley sprigs.

Makes 4 servings.