Yogurt Baked Chicken

From the back of the Stonyfield Farm Plain Fat-Free Yogurt container.

4 boneless, skinless chicken breasts
2 cups Stonyfield Farm Plain Yogurt
Salt & Pepper to taste
2 cups cornflake crumbs or panko (Japenese bread crumbs)

Preheat over to 350 degrees. Season yogurt liberally with salt and pepper. Place chicken breasts in the yogurt, coat well then remove. Wipe excess yogurt from the chicken breasts. (Just so y'all know, I did not do this step. I left as much yogurt as I could on the chicken. Mine turned out wonderful I thought. Let me know if you've got a reason why this is not a good idea though.) Coat with bread crumbs. Place coated chicken breasts in an oven safe baking dish. Bake for 30 minutes or until juices from the chicken run clear and the crust is golden brown.