Tomato - Basil Chicken

8 Boneless, skinless chicken breast halves
2 cups yogurt
1 10-oz. box Tomato-Basil Wheat Thins
1/2 Cup Parmesn cheese, grated
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. parsley flakes

Chicken Sauce:
1 can cream of chicken soup
1 cup milk

Rinse chicken breast halves and pat dry. Pour yogurt into small dish. Crush crackers into fine crumbs. In a separate dish, blend cracker crumbs with Parmesan cheese and seasonings. Dip chicken breast halves into yogurt, coating both sides. Roll in crumbs until well covered. Place in greased baking pan. Repeat with remaining breast halves. Bake at 350 for 1 hour or until chicken is done. For sauce, combine soup and milk in a saucepan and cook over medium heat until hot and bubbly. Serve over chicken.

Very delicous and easy. I didn't have any plain yogurt so I just used a mixture of milk and a beaten egg. I don't know, I just thought that maybe that would help the breading stick to the chicken since I thought that that was one of the reasons for the yogurt. ??
Goes very well with mashed potatoes and you can put some extra little sauce over the potates. Enjoy!

- Janae