Chicken Dijon

Preheat the oven to 400°F (200°C).

Combine the plain yogurt and Dijon mustard in a shallow bowl, stirring until smooth and well blended.

Place the soft breadcrumbs in another shallow bowl.

Pat each chicken breast half dry with paper towels to remove excess moisture.

Dip each chicken breast into the yogurt-mustard mixture, coating both sides thoroughly.

Press each coated chicken breast into the breadcrumbs, turning to coat evenly on all sides.

Spray a baking sheet lightly with vegetable cooking spray, then arrange the breaded chicken breasts in a single layer.

Bake for 20–25 minutes until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the breadcrumb coating is golden brown.

Remove from the oven and let rest for 2 minutes before serving.