1 c. Italian bread crumbs
1/4 c. Parmesan cheese
1 Tbsp. dry minced onion
1/2 to 1 tsp. garlic powder
1 tsp. salt (optional)
1/4 tsp. oregano, basil and thyme
4 whole chicken breasts, split and skinned
1 (8 oz.) carton plain yogurt
1/4 c. melted margarine (optional)
1 recipe Lemon Yogurt Sauce

In plastic bag, combine crumbs, cheese and spices. Rinse chicken and pat dry. Coat chicken with yogurt, then roll in crumb mixture. Place in greased baking pan. Optional: Drizzle margarine on top. Bake uncovered in 375° oven for 50 to 55 minutes. Serve with rice and lemon yogurt sauce.

1 can cream of chicken soup
1 (8 oz.) plain yogurt
1/2 c. chicken broth
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce

In medium pan, combine chicken soup, plain yogurt, chicken broth, lemon juice and Worcestershire sauce. Cook over low heat until hot. Stir occasionally.