4 skinned boneless chicken breasts
3 ounces of low sodium chicken stock
3 tablespoons of grated Locatelli or Parmesan cheese
3/4 cup of plain low fat yogart
1 tablespoon of brown mustard
1 heaping tablespoon of flour
Arrange 4 boneless chicken breasts in a baking dish. In a seperate bowl mix the flour and yogart together and then add all other ingredients. Stir until mixture is well blended. Evenly spoon the sauce over the checken breast and cook in a preheated 350 degree over for approximately 1 hour or until the chicken is cooked.