Oven-fried chicken

I've had a draft of this recipe saved for a couple months, since my niece was born, because I made it when I was tending my two nephews while my brother-in-law went to pick up my sister at the hospital. When they came to pick them up I sent them home with dinner, and since my brother-in-law thinks I'm even crazier than my husband does I was amazed when he gave this chicken the thumbs up. And my sister just called me and asked me how to make it, so I will finally post it.

I frequently swap out ingredients that I don't have on hand, but I'll list my favorite first, then the others are alternatives. Also, I don't really measure. I get as much chicken as I want to cook, then keep adding more bread crumbs (that is usually what I run out of first) until I'm done.

Oven-fried Chicken

3 slices bread, pulsed in blender until crumbs (or 1/2 c bread crumbs, 3 c cornflakes crushed to 1 c crumbs)
1 t oregano (or basil, italian seasoning, thyme, sage, etc.)
2-3 lbs. chicken, boneless skinless breasts cut into strips (or any kind of chicken pieces, I always take the skin off because it grosses me out)
1/2 c plain yogurt (or beaten egg, or egg white, or melted butter, or milk)

(I like to use pie plates for each step, the sides keep it a little neater, but for easy clean-up, use paper plates)

Mix the bread crumbs and oregano, set aside. Rinse chicken, pat dry, and lightly salt and pepper. Dip the chicken in the yogurt, then bread crumbs, then arrange on a baking sheet so the pieces are not touching (but they can be very close together because it shrinks while cooking). Bake in 375 degree oven for 45-55 minutes, until chicken is cooked through and bread crumbs are golden brown. Do not turn.