|1||cup||yogurt, plain low-fat|
|1||tablespoon||lemon zest, finely grated peel of a lemon|
|1 1/2||tablespoons||lemon juice|
|2||tablespoons||oregano, finely chopped, fresh|
|2||tablespoons||parsley, chopped finely, fresh|
|1||clove||garlic, peeled and forced through a press|
|1/8||teaspoon||pepper, freshly ground or to taste|
|4||whole||chicken breast, halves on the bone, skin removed|
|1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.|
2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce.
3. Place the chicken on a rack in a baking pan and bake in a preheated 375 degree F oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.
4. Spoon the yogurt sauce over the chicken and serve.