2tbsp.almond milk- if you don't have it in the house use regular milk
1cupPanko bread crumbs
Olive oil spray
You want to marinate the chicken as much in advance as you can, 2-24 hours.
In a Ziploc bag add the Greek yogurt, almond milk, chili and cayenne squish and shake together, set aside.
Wash chicken in cold water and pat dry with paper towels, place on a cutting board, cut each chicken breast in half. The halves don't need to look the same just make sure each half is about the same density so they all cook together.
Now drop the 4 chicken breast pieces into the bag of marinade and squish and shake together until the chicken is coated, place in the fridge for 2 hours minimum, overnight is even better.
Time to make the breadcrumbs, if you are preparing all this the night before or the morning before put all the breadcrumbs in a bag and set aside, this way it is ready when you get home from work. If not then assemble the breadcrumb mixture in a pie pan or a shallow bowl, just mix the Panko and all the spices together.
Remove each chicken piece individually from the bag shaking off any excess marinade and move to the breadcrumbs, roll in the breadcrumb mixture until all covered hold over pie pan to shake off any excess then move to a plate and move on to the next until you are all done. Move each chicken breast to a parchment paper lined cookie sheet, and spray with olive oil.
Heat your oven to 425 degrees, cook the chicken for 35 minutes turning only once until golden and done. Move to table full of hungry people and dig in :)
Average cooking time: 25 minutes; Prep Time: 5 minutes (allow for overnight marinating); Calories: 249