---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TATER BAKED CHICKEN
  Categories: Poultry, Main dish, Quick, Chicken
       Yield: 4 servings
  
       2    Chicken breasts
     1/2 c  Parmesan cheese; freshly
            -grated
     1/2 c  Instant potato flakes
            Yogurt; plain to cover
            -breasts
            Pam; sprayed in pan
  
   Slather yogurt onto chicken pieces, with or without
   skin and then dredge in mixture of Parmesan cheese and
   instant potato flakes. I baked in a 375 degree oven
   for about 1/2 hour and do NOT turn.
   
   NOTE: The original 'tater baked chicken' was Guy
   Attwood’s' recipe. I have always covered chicken and
   fish with YOGURT for baking or broiling in this manner
   and used flavored bread crumbs. This cheese/potato
   mixture makes a different taste treat. It is
   WONDERFUL!! Crispy and not at all fatty. This is a new
   household favorite.
   
   SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
   Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
  
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