Cheesy Crumbed Chicken

½ cup finely grated 50 per cent reduced fat cheddar cheese

2 tbsp finely chopped parsley

4 x 125 g skinless chicken fillets, pounded flat

1 cup low fat or skim natural yoghurt

To serve: steamed vegetables

Method:

Combine breadcrumbs, cheddar cheese and parsley in a bowl.

Dip the chicken fillets in the yoghurt to coat and then into the cheesy breadcrumbs.

Place onto a baking paper-lined tray and bake at 200°C for 10 minutes.

Turn and cook for a further five minutes, or until cooked and golden.

Serve with steamed vegetables.

Tip:

Place chicken fillets between plastic wrap before pounding to minimise mess.

Source: Dairy Kitchen