Crispy Cheddar & Jalapeño Coated Chicken Breasts

Ingredients

• 1 cup plain yogurt, preferably whole-milk
• 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
• 1 Tbs. chopped fresh thyme
• 1 lime, cut into wedges
• ½ to ²/₃ cup sliced jarred jalapeños, chopped and patted dry
• ¼ lb. sharp Cheddar, grated (about 1 lightly packed cup)
• ¼ lb. tortilla chips, crushed into coarse crumbs (about 1-¹/₃ cups)
• + 6 more ingredients
• • 2 cups Toasted Breadcrumbs
  • ½ tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder
  • 2 tsp. chili powder
  • 1 Tbs. light brown sugar

Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil. With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts. In a large bowl, mix the yogurt with half of the thyme, the brow...

View full recipe at Fine Cooking