Baked Paprika Chicken

Baked Paprika Chicken

Baked Paprika Chicken is easy to make and delicious to eat. The paprika yogurt keeps the chicken moist, while the paprika seasoned cracker crumbs seals it all in and adds a nice crispy coating. The Sweet Spanish Paprika in the yogurt and cracker coating, along with the salt and fresh black pepper, gives the chicken a light, seasoned flavor. Very simple, not over-spiced, very moist and tender. What else can you ask for in a chicken dish you can prepare and have on you table in about 30 minutes. Such a simple dish just needs a simple rice dish, or baked potato, along with a seasonal vegetable. Enjoy!

Serves 4

Ingredients:
½ Cup Fat-free Plain Yogurt (A thick, drained Greek yogurt works the best.)
3 Teaspoon Sweet Spanish Paprika, Divided
20 Saltine Crackers, Crushed into Crumbs
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
2 Boneless Skinless Chicken Breasts, cut into 2 cutlets each, and pounded to about ¼” thick.
1 Tablespoon Dried Parsley
Lemon Wedges for Garnish (Optional)

Directions:
Preheat oven to 400ºF. Set rack one position above the middle setting. Lightly coat a large baking sheet with nonstick cooking spray.

In a small mixing bowl, add yogurt and 1 Teaspoon of the paprika. Whisk to combine well. On a large dinner plate, add the cracker crumbs, salt, pepper, and remaining 2 Teaspoons of paprika. Stir to combine. Dip each chicken piece in the yogurt mixture, coating on both sides, then dredge in the cracker crumb mixture, lightly pressing onto both sides so it coats each side evenly.

Transfer the chicken cutlets onto the baking sheet. Give each piece a light spray with the non-stick cooking spray.

Bake for 6 minutes, turn over and bake another 6 minutes, until golden brown on both sides. Serve immediately, sprinkled with parsley, and garnished with the lemon wedges. Add a couple sides, like a rice dish and a seasonal vegetable and you’re all set. Enjoy!