1 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
1-2 tbsp. dried minced onion
1 tsp. garlic powder
1 tsp. seasoned salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
Dash pepper
4 whole med. chicken breasts, skinned & halved
1 (8 oz.) carton plain yogurt
1/4 c. butter, melted
2 tsp. sesame seeds
Creamy Yogurt Sauce (recipe follows)

In a pie plate stir together bread crumbs, Parmesan cheese, onion, garlic powder, seasoned salt, oregano, thyme and pepper. Rinse chicken; pat dry. Coat chicken with yogurt; roll in crumb mixture. Place chicken, meaty side up, in a lightly greased 15 x 10 x 1 inch baking pan. Drizzle butter on top. Sprinkle with sesame seed. Bake, uncovered, in a 375 degree oven for 45-55 minutes or until tender. Serve with Creamy Yogurt Sauce.

Makes 8 servings.

CREAMY YOGURT SAUCE:

In a medium saucepan, stir together:

1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton plain yogurt
1/2 c. chicken broth
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
Dash garlic powder & seasoned salt

Cook over low heat until heated through, stirring occasionally.

Makes about 2 1/2 cups.