Parmesan Chicken Bake

Ingredients

Boneless, skinless chicken breasts (5-6)
5 oz pkg plain, fat-free Greek yogurt
A good handful or so of fresh, grated Parmesan cheese, plus more for the top.
2 tsp or so sweet paprika*
1/2 tsp or so salt*
1/2 tsp or so sugar*
1/4 tsp or so cinnamon*
1/4 tsp or so black pepper*
1/4 tsp or so garlic powder*
1/4 tsp or so onion salt*

*Note: I completely and totally guessed on the measurements of the herbs, doing it more by "oh, that looks like about the right amount." Honestly, it's a matter of what tastes you like best with your chicken, but these are the ones I like the best.

Directions

1. Preheat oven to 375 degrees and spray inside of a 9x13 glass pan. Lay the chicken inside the pan. (I actually cut each chicken breast into four semi-equal sized pieces since I was serving it at a potluck. This allows for better portion decisions in my opinion.)

2. Mix together the remaining ingredients in a small bowl. I would recommend combining all the herbs, then adding in the yogurt. The herbs should be visible within the yogurt, and if you use around the same amount of paprika I did, the yogurt should take on a very slight pink color. Next stir in the Parmesan cheese, enough so there is a paste-like consistency (perhaps like crabcake batter?).

3. Spread the mix evenly over each piece of chicken, being sure to cover exposed raw meat so it doesn't dry out. There should be enough (if you did everything right!) to cover each piece with a decent, not too thick layer. Finally, sprinkle a bit more fresh Parmesan over all the chicken.

3. Bake uncovered for 45 minutes.

Comments

1. I actually prepared the dish the night before, covered it in foil, and stuck in the oven the next morning so it'd be hot for the potluck. Note: make sure to allow the pan enough time to warm up from the fridge; do not stick a cold glass pan in a hot oven!!!

LAST MADE: This morning.
RESULT: So good! The yogurt gives it a great tangy flavor (but definitely needed the little bit of sugar to cut the severity of it) and overall it's a healthy dish. Definitely be making it again (especially since I still have yogurt and half the Parmesan left over)!
INJURIES: Cut finger from the edge of the shelf in outside fridge. It wasn't too bad, but unexpected!
FOR NEXT TIME: An interesting variation would be do a peach yogurt (though probably skip on some of the herbs), or a vanilla yogurt with peach pieces. Probably not want the cheese in there either.