Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Whole chicken breasts, |
| \N \N | Skinned, boned & halved |
| \N \N | Salt & pepper to taste |
| ⅓ cup | Yogurt |
| ¼ cup | Dijon mustard |
| ½ cup | Fine bread crumbs |
| 1 teaspoon | Dried thyme, crumbled |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
1>. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets. 2>. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle over chicken. 3>. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center.