Lightly oil a baking sheet.
Rinse and pat dry:
12 drumsticks, thighs or breat halves.
Mix in a medium bowl:
1 cup low fat yogurt
1 cup sour cream
1/2 cup Dijon Mustard
1 tbsp minced garlic
Combine in a wide ,s hallow bowl:
3 cups dry breadcrumbs
1 cup grated Parmesan cheese
1 tsp ground sage
1 tsp dried oregano
1tsp salt
1/2 tsp ground black petter.
Coat each piece of chicken with the yogurt mixture then roll in the crumb mixture, patting with your fingers to make the crumbs adhere. Arrange the chicken on the baking sheet. Bake until the coating is nicely browned and the dark meat pieces exude clear juices when pricked with a fork, 45 to 60 minutes. Serve immediatley or at room temperature.
Enjoy!