Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp lemon juice

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the entire piece is a uniform thickness of about 3/4 inch. Season both sides with salt and pepper.
  2. In a shallow bowl, whisk together the grated Parmesan, Panko, garlic powder, and smoked paprika. In a second bowl, stir together the Greek yogurt and lemon juice until smooth.
  3. Dip each pounded chicken breast into the yogurt mixture, shaking off the excess, then press firmly into the Parmesan mixture until fully coated. Place on a parchment-lined baking sheet.
  4. Bake at 425°F (220°C) for 18–22 minutes until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving.