What you'll need: 1/4 c. plain yogurt 1/2 tsp. salt-free herb seasoning blend (Mrs. Dash) 1/2 tsp. lemon juice 1/2 tsp. Dijon mustard (I use a little less, because of the sodium content) 1/2 c. Corn Flake crumbs (I use the cereal and crush it myself) 1/4 c. grated Parmesan Cheese (if you can't tolerate the sodium in it, it's just as good without the cheese) 2 boneless, skinless chicken breast halves In a shallow bowl, combine the yogurt, seasoning blend, lemon juice and Dijon mustard. In another bowl, combine the corn flake crumbs and cheese. Roll the chicken in the yogurt mixture, then in the crumb mixture. Place in a greased 8-in. square baking pan. Bake uncovered at 350 degrees for 35 to 45 minutes or until juices run clear. Yield: 2 servings
