This stuff is awesome. It's super easy, moderately healthy, and almost fancy. (I mean, not compared to what you guys make, but compared to the usual fare Chez Wells.) I usually serve it with steamed veggies and Larry's biscuits, but I wish I served it with garlic mashed potatoes and lemon butter green beans.
Yogurt Parmesan Chicken
8 boneless skinless chicken breast tenderloins, (or 3 boneless skinless chicken breast cut into tenderloin-sized strips)
1 - 2 cups fat free plain (not vanilla) yogurt
1 sleeve of Ritz crackers, crushed (I use generic Ritz, reduced fat version, and I just blender 'em up)
3 tbsp. parmesan cheese (Kraft, from the can. Don't be a snob.)
1-1/2 tsp. garlic powder
1 tsp. seasoned salt (Lawry's, of course)
Mix crackers, cheese, garlic powder, and salt together on a plate. Put yogurt on another plate. Coat each piece of chicken in yogurt, then in crumbs, and place in a 9x13 baking dish. (Don't crowd them. If you use more chicken, use a bigger pan.) Bake at 350 for 45 minutes. Serve with Chicken Lime Sauce.
Chicken Lime Sauce
3/4 cup chicken broth (or 3/4 cup water with 3/4 tsp. chicken base)
1 tbsp. brown sugar
3 tbsp. lime juice (from one large lime--lemon also works, although it's not as good)
2 tsp. Dijon mustard (regular mustard will work in a pinch, but it's not as good)
1 tsp. cornstarch
1 tbsp. butter
Combine chicken broth, sugar, mustard, and cornstarch in a small saucepan. While still cold, whisk together until all the cornstarch particles are separated (no lumps). I usually do this part right after I put the chicken in the oven, and then I just set the pan on top of the stove with no heat. With five minutes left to go on chicken cooking time, turn medium heat on under the saucepan and simmer until slightly thickened. Add butter and lime juice and stir until butter melts. Put in your fanciest creamer jar or gravy boat and serve with chicken.