150g White Bread (about 4 slices)
4 tsp Dried Oregano or Mixed Herbs
2 tsp Sea Salt
25g Parmesan Cheese
4 tbsp Low Fat Yogurt
1-2 tbsp Plain Flour
4 Boneless Chicken Breasts, (about 160g each)
Ground Black Pepper
Preheat the oven to 220ºC. Place the bread on a large baking tray lined with parchment and toast until pale golden brown. Leave to cool, then remove crusts and tear bread into large pieces. (I didn't read that bit, which explains why mine were not as crispy)
Put the bread in a food processor and blitz into crumbs. Tip these into a large bowl with the herbs, salt, pepper and Parmesan. Place the flour on one plate and the yoghurt in a bowl. Take the chicken breast and coat lightly with flour then with the yoghurt until evenly covered. Then place the chicken on a plate of the crumb mix and press until you get a thickish crust all over. Repeat with all the chicken breasts.
Place the chicken breasts on a lined tray and bake in the oven for 20 to 30 minutes until golden, crisp and cooked through. Leave to stand for 4-5 minutes before serving with some fresh green salad.