Yogurt Parmesan Chicken

Tyler's mom makes this and we adapted it to fit what we had in our fridge/pantry- which wasn't a lot. It's SOOO good-

Chicken Breasts

Plain Yogurt (enough to coat the chicken breasts)

bread crumbs or crushed croutons

parmesan cheese fresh or the nasty kraft canned stuff- it still tastes good

ritz cracker if you have them

garlic pepper or other seasonings

Crush up all the dry ingredients and mix them together. Coat the chicken in the yogurt and then coat with dry ingredients. Bake at 350 for 40-45 min.

Try it with this salad: romaine, grated swiss cheese, bacon, craisons, and poppyseed dressing.

sundried tomato dip

You're going to love this. It's a Barefoot Contessa recipe, tweeked just a little. It's best on toasted artisan bread but is also good as a veggie dip:

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes, hot red pepper sauce, taco sauce or tabasco sauce
• 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Directions

mix all ingredients with a hand mixer and serve