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Low-Fat Oven-Fried Chicken

Yield: 6 servings
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  • 1 cup plain low-fat yogurt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced
  • 6 skinless chicken breast halves or 6 skinless chicken thighs (1-3/4 to 2 pounds)
  • 1 cup seasoned bread crumbs
  • 1 tablespoon margarine, melted


  1. Preheat the oven to 400 degrees F.
  2. Combine the yogurt, paprika, thyme, salt, pepper, and garlic in a large bowl; mix well. Coat the chicken with the mixture. (The chicken may be covered and refrigerated overnight or baked immediately.)
  3. Prepare a shallow roasting pan or jelly roll pan with a nonstick pan spray. Combine the bread crumbs and margarine in a shallow dish. Coat the chicken with the crumbs; place in the pan.
  4. Bake breasts for 25 minutes, thighs for 30 to 35 minutes, or until tender.

Nutritional Information (Per Serving)
Sodium: 721 mg
Cholesterol:69 mg
Fat: 8g
Carbohydrates: 16g
Exchanges: 1 Starch, 3 Lean Meat

Source: The New Family Cookbook for People With Diabetes

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