1. Line a strainer with damp cheesecloth and allow yogurt to drain for 1 hour, until the consistency of thick sour cream. Stir in herbs.
2. Combine breadcrumbs with paprika and cayenne in a shallow bowl.
3. Season each chicken piece with salt & pepper. Thickly coat top of 1 chicken piece with yogurt mixture. Sprinkle with breadcrumbs and pat lightly to adhere them. Place breaded chicken on Silpat. Repeat with remaining chicken.
4. Refrigerate chicken, uncovered, at least 30 minutes, up to 3 hours.
5. Put rack in top 1/3 of oven set at 400 degrees.
6. Drizzle chicken lightly with olive oil and bake until golden brown, about 35 minutes.
Nutritional Information per Serving: 475 calories per serving (1 piece)
2. Combine breadcrumbs with paprika and cayenne in a shallow bowl.
3. Season each chicken piece with salt & pepper. Thickly coat top of 1 chicken piece with yogurt mixture. Sprinkle with breadcrumbs and pat lightly to adhere them. Place breaded chicken on Silpat. Repeat with remaining chicken.
4. Refrigerate chicken, uncovered, at least 30 minutes, up to 3 hours.
5. Put rack in top 1/3 of oven set at 400 degrees.
6. Drizzle chicken lightly with olive oil and bake until golden brown, about 35 minutes.
Nutritional Information per Serving: 475 calories per serving (1 piece)
