Yogurt Chicken

Preheat oven to 350 degrees F (175 degrees C).

Place yogurt in a small bowl and stir until creamy smooth.

Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.

In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast.

Rinse chicken breasts and pat dry.

Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).

Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine.

Sprinkle with chopped parsley and bake in the preheated oven for 1 hour.

Let cool for 5 to 10 minutes before serving.