2 to 2-1/2 pounds chicken, skinned
1/4 cup cornflakes, crushed
1 tablespoon fresh parsley, snipped
1/3 cup plain low-fat yogurt
1 clove garlic, minced
2 teaspoons Worcestershire sauce
A dash of ground red pepper
Place chicken on a rack in a shallow baking pan; set aside.
In a small bowl, combine cornflake crumbs and parsley; set aside. In another small bowl combine yogurt, garlic, Worcestershire sauce and pepper. Brush chicken with yogurt mixture, then sprinkle with crumb mixture. Bake, uncovered, in a 375-degree oven for 50 minutes or until chicken is tender and no longer pink inside.