Oven-Fried Parmesan-Crusted Chicken

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 4 slices bread whole-wheat
• 0.5 pound skin-on chicken drumsticks 
• 1 tablespoon dijon mustard 
• 2 large egg whites beaten
• 0.8 teaspoon garlic powder 
• 4 servings lemon wedges for serving
• 2 tablespoons parmesan fresh finely grated
• 1 cup greek yogurt plain 2% reduced-fat
• 0.8 teaspoon paprika smoked
• 0.3 teaspoon sea salt 
• 1 pound chicken breast halves boneless skinless halved
• 0.3 pound chicken thighs boneless skinless

Equipment

• food processor
• bowl
• baking paper
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. Place bread in a food processor; pulse 10 times or until coarse crumbs form.
3. Spread breadcrumbs in a single layer on a shallow baking pan lined with parchment paper.
4. Bake in middle of oven until one shade darker (about 5 minutes), stirring once. Using parchment paper, pour breadcrumbs into a shallow bowl to cool. Reline baking pan with paper, and lightly coat paper with cooking spray; set aside to use for chicken. Once breadcrumbs are cool, add Parmesan, salt, pepper, paprika, and garlic powder.
5. Combine yogurt, egg whites, and mustard in a shallow bowl, whisking well; set aside.
6. Pat chicken dry. Dip chicken into yogurt mixture to coat, letting some excess drip off; coat both sides of chicken in breadcrumb mixture, patting to adhere.
7. Arrange coated chicken in a single layer on prepared baking pan; lightly coat tops of chicken with cooking spray.
8. Bake in middle of oven until cooked through (35-40 minutes). Arrange on a platter with lemon wedges and parsley.