Panko and Yogurt Baked (fried) Chicken

Pretty much all online breaded chicken recipes call for eggs and flour and I don't prefer it that way, I like more crunch and flavor and less grease, to do things a little differently.  I decided to use the last bit of greek yogurt in the fridge. Generally mine is homemade but any store bought plain flavored yogurt works. These by far are the best breaded chicken breasts, all juicy and in their crunchy glory. ALL of my children ate this chicken and enjoyed it {now that is definitely something worthy of writing about}....

4 boneless, skinless chicken breasts, rinsed and trimmed of any fat
1 cup plain greek yogurt
2 cups Italian panko bread crumbs
dash of salt, or pepper or any seasoning mixes or packets you want, we've done ranch and taco both were fabulous

Preheat oven to 375 degrees.  Lightly grease a baking sheet like olive oil because it makes a crispier crust on the chicken.
Rinse each chicken breast and pat dry.  Set aside.
Put the yogurt Into a medium mixing bowl.
In another mixing bowl or a ziplock bag, I prefer it in the bag because it makes for easier clean up  I can just chuck it. Add the panko bread crumbs and a dash of kosher salt, or seasonings.
Roll each chicken breast in the Greek yogurt, until you have a nice layer on each side.  
Then, roll the yogurt covered chicken breast in the bread crumbs, until completely coated on each side.
Place each chicken breast on lightly greased baking sheet.  Repeat for each chicken breast.
Place in oven {uncovered} for 25 to 30 minutes, I like to turn them over halfway through to get it really crisp on both sides, bake until the chicken is no longer pink in center.  

We eat it with baked green beans and baked potatoes, it all goes in the oven and finishes around the same time.

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