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1
Line a cookie sheet with foil.
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2
Brush with olive oil or spray generously with nonstick cooking spray or both.
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3
We use both.
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4
Sprinkle chicken breasts with 1/4 Tsp granulated garlic, salt, and freshly ground black pepper to taste.
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5
Set aside while preparing remaining ingredients.
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6
Combine yogurt cheese, parsley, scallions, 1/4 Tsp granulated garlic, and more salt and pepper to taste, and set aside.
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7
Combine the breadcrumbs, Parmesan cheese, dried basil, paprika, cayenne, remaining 1/4 Tsp granulated garlic, and more salt and pepper to taste; drizzle with 1 Tbsp olive oil, and toss thoroughly with a fork; repeat with remaining oil, and tossing again.
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8
In a small nonstick skillet, saute breadcrumbs until lightly browned, stirring regularly.
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9
Set aside, and let cool to room temperature.
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10
Divide the yogurt mixture into 6 portions, and thickly coat the bone-side of each chicken breast half with yogurt mixture, using a rubber spatula to spread evenly.
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11
Press chicken breasts, cheese side down, into breadcrumbs, and pat crumbs so they adhere.
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12
Place breaded chicken pieces, breaded side up, on prepared baking sheet.
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13
Sprinkle chicken with any remaining breadcrumbs, and pat down again.
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14
Refrigerate chicken, uncovered, for at least 30 minutes or up to 3 hours.
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15
Alternately, place, uncovered in freezer for 15-20 minutes.
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16
Position rack in top third of oven, and preheat oven to 350 degrees F.
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17
Bake chicken until golden brown, about 35 minutes.
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18
Serve hot or at room temperature.
