1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 egg whites
1 cup dried whole-wheat breadcrumbs
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
4 skinless boneless chicken breasts

For the sauce:
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
2 teaspoons dijon style mustard
1 teaspoon chopped cilantro

Directions
Preheat the oven to 400 F. Spray a baking sheet with cooking spray.

In a small bowl, whisk egg whites until foamy. On a sheet of waxed paper, combine bread crumbs, thyme, parmesan and parsley. Mix well.

Dip chicken in egg mixture. Dip chicken in breadcrumb mixture, turning to coat.

Place chicken on prepared baking sheet. Bake, turning once, until golden and no longer pink, about 12 minutes.

While chicken is baking, prepare sauce. Combine yogurt, lemon juice, mustard, and cilantro. Mix well. Place chicken on a serving platter. Spoon sauce over chicken and serve.

Serves 4