4 (6-ounce) skinless, boneless chicken breast halves
1 (8-ounce) carton plain fat-free yogurt
2 tablespoons lemon juice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1 cup crushed baked tortilla chips
How to Make It
Cut chicken into 1-inch strips; set aside. Combine yogurt and next 4 ingredients in a medium bowl; stir well. Add chicken strips, and toss to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally.
Preheat oven to 350°.
Remove chicken from marinade, discarding marinade. Dredge chicken strips in tortilla crumbs. Place chicken on a baking sheet coated with cooking spray. Bake at 350° for 35 minutes or until lightly browned and crisp. Serve immediately.
Tip: If you don't care for spicy foods, just omit the chili powder and add an extra 1/4 teaspoon of garlic powder. The chicken will still have good flavor from the garlic powder, cumin, and crushed chips.