3/4 cup plain lowfat yogurt (I used the leftover Greek yogurt I had from the banana crunch cupcakes)
1/2 tsp grated lemon zest
1/4 tsp nutmeg
4 skinless, boneless chicken breast halves (I used 2 HUGE chicken breast halves...I mean they were HUGE!!!) LOL!
1/4 cup italian breadcrumbs
fresh ground pepper
In a shallow dish, combine the yogurt, lemon zest and nutmeg. Add the chicken and turn over to coat evenly with the marinade. Cover and refrigerate for at least 4 hours. I made my marinade in the morning before work.
Preheat the oven 475 degrees. Lightly oil a 9x9 inch baking plan.
In a shallow bowl or pie plate, combine the bread crumbs with salt and pepper. One piece at a time, lift the chicken from the marinade and press the chicken into the crumbs coating each side lightly.
Arrange the chicken in a single layer in the baking pan. Bake uncovered for 10 to 12 minutes on each side or until lightly golden and cooked through.
Recipe adapted from The Rodale Whole Foods Cookbook