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Oven-Fried Chicken

2 1/2 - 3 lb. chicken, cut into pieces and skinned
1/2 cup plain low-fat yogurt
3 cloves minced garlic
1 tsp thyme
1 tsp marjoram
2 cups bread crumbs (about four slices, use whole wheat if possible)
1/4 cup minced parsley
3 tbsp grated parmesan cheese
1 tbsp unsalted margarine

Pat the chicken pieces dry. In a bowl combine the yogurt, garlic,
thyme, and marjoram. If starting with bread, tear the bread into
pieces and crumb in a blender. In a flat pan combine the bread
crumbs with the parsley and parmesan.

Dip each piece of chicken into the yogurt mixture, coating it fully,
then roll in bread mix. Place each piece on a rack. When all
pieces are coated, let stand uncovered for 20 minutes in the
refrigerator; this helps the breading stay on the chicken.

Preheat the oven to 375 degrees F. In a nonstick skillet, melt
the margarine over moderate heat until bubbly. Cook the chicken
pieces about 5 minutes per side until just browned.

Transfer each piece of chicken to a baking pan as it is browned,
arranging them all in one layer. Bake uncovered for 30 minutes or
until the chicken is done. Serves four.


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