IGF July - 2 - 2012 RecipesADD COMMENTS

If I had known how easy it is to make this breaded chicken, I’d have been making it years ago! This Yogurt Chicken has such a nice flavor, with a little zing from the yogurt and lemon.

My whole family loved it. We made some honey-mustard dipping sauce to have with it, but most of us liked it just fine without any dipping sauce at all.

I made it with Irresistibly Gluten Free Bread, crumbled and dried overnight. But any gluten-free bread would work. (And heaven knows, most of them are crumbly enough to begin with!)

4 boneless, skinless chicken breasts, cut in half

8 oz plain yogurt

1 lemon, juiced (or 1/4 cup Real Lemon Lemon Juice)

1 cup dried, gluten-free bread crumbs

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1/2 teaspoon gluten-free all purpose seasoning

3 tablespoons butter, melted


  1. Preheat oven to 350 degrees F.
  2. In a bowl combine the bread crumbs and seasonings, set aside.
  3. In a separate bowl put the yogurt and stir until smooth. Then add the lemon juice and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.)
  4. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture, coating evenly.
  5. Place coated chicken in a baking dish and top each breast with a drizzle of melted butter. Bake for 1 hour, and allow 5-10 minutes of cooling before serving.

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