Parmesan Chicken

from the kitchen of Jewal

8 chicken breast (boneless, skinless)
2 cups plain yogurt (Pour into a bowl)

Mix the following in another bowl:

2 cups Ritz Crackers crushed (I blend mine in a blender so they are really fine)
3 T parmesan cheese
2 t garlic powder
1 t season salt (Lawry's)

Dip chicken breasts into the yogurt and then into the cracker mixture. Place coated chicken of a sprayed pan so they are not touching each other. I also tuck thin edges of chicken under the breast a little so the chicken has a nice rounded look. Bake at 350 for 45min - 1 hour depending on the size of the chicken breasts. Cook with tin foil on until the last 15 minutes and I like this chicken cooled without tin foil as well. Optional: you can drizzle a little butter on top of the chicken before cooking if you'd like.

Sauce for chicken:

1 can of cream of mushroom soup
1 cup of sour cream
2/3 cup chicken broth
2 T lemon juice
1 t dill weed (optional, but I love it)

Heat through and spoon a small amount over chicken when it is served. I love this chicken with wild rice or baked potatoes. This chicken is so moist and so good! It's a favorite!