Ingredients:
· ¼ cup butter, cut into 4 small pieces and 4 larger pieces, divided
· 4 skinless, boneless chicken breasts
· 1 (6oz.) container plain low-fat yogurt
· 1 lemon, juiced
· 1 cup dried bread crumbs, seasoned
· ½ tsp garlic powder
· Salt to taste
· 1tbsp fresh parsley, chopped

Method:
Preheat the oven to 175C. Place four small butter pieces into a 9x13-inch baking dish. Stir yogurt in a small bowl until smooth and creamy. Add lemon juice and stir to incorporate. If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.
Mix bread crumbs, garlic powder, and salt together in a shallow bowl until well combined. Dip each chicken breast into yogurt mixture, then into bread crumb mixture, coating completely but not heavily. Transfer coated chicken to the prepared baking dish and top with remaining butter pieces. Sprinkle with parsley. Bake in the preheated oven until chicken is no longer pink in the centre and the juices run clear, about an hour. Let cool for five to 10 minutes before serving.