Yogurt Chicken

Another old standby from Allyson's childhood. It's quite easy and a huge hit because the chicken stays so moist.

Ingredients:

• 2 cups crushed Ritz cracker crumbs
  
• 3 Tbl parmesan cheese
• 2 tsp garlic salt and any other herbs (we put an italian blend in)
• 8 boned skinless chicken breasts
• 1 cup Nonfat plain yogurt
• 1/4 cup melted butter (I usually skip the butter over the top, just to make it a little more healthy)

Directions:

Combine Ritz crackers, parmesan cheese and garlic salt/herbs. Pat chicken dry with paper towells (just to help the yogurt stick), coat each chicken breast with yogurt then coat with cracker mixture. Arrange in a greased 9x13 baking dish and drizzle 1/4 cup melted butter over the top. Bake at 350 for 45 minutes, or until chicken reaches an internal temperature of 160 F, and then remove from oven (carryover heat will take the chicken the rest of the way to 165 for safe consumption). We usually serve with wild rice and fresh green beans.