Live-Well: Rosemary Chicken

Yogurt does two jobs here: it tenderizes the chicken breast and acts as the glue for the breadcrumb coating. Mixed with rosemary and lemon zest, it adds flavor directly to the surface of the meat before the crumbs even go on.

The chicken bakes until cooked through, then gets a quick blast under the broiler to turn the breadcrumb crust golden and crunchy. That two-step approach gives you crispy, oven-fried results without deep frying or any added oil.

Low-fat yogurt keeps this on the lighter side without sacrificing moisture. The acid in the yogurt breaks down the surface proteins just enough to keep the breast juicy instead of chalky.

Pro Tips

• Use fresh breadcrumbs, not dried. Fresh crumbs bake up fluffier and crispier with more texture.
• Press the crumbs firmly onto the yogurt-coated chicken. A light dusting falls off during baking.
• Watch the broiler closely. Two minutes is all you need and the crumbs can go from golden to burnt in seconds.
• Let the chicken rest 5 minutes before serving so the juices settle and the coating stays crisp.

Variations

• Add grated Parmesan to the breadcrumb mixture for a savory, cheesy crust.
• Use fresh rosemary instead of dried for a more pungent, piney flavor. Double the amount.
• Swap lemon zest for orange zest for a slightly sweeter, more Mediterranean take.