4 boneless, skinless chicken breasts
2 tablespoons plain yogurt
1 cup early corn cereal with juice
1 tablespoon soy sauce
1/2 teaspoon lemon juice
4 stalks celery, chopped
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 1/2 teaspoons dried minced onion
6 boneless, skinless turkey marinade
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large baking dish. Sprinkle with yogurt, corn cereal and soy sauce. Season with lemon juice, celery and parsley. Cover and marinate at least 1 hour in the refrigerator.
Remove marinade from refrigerator and sprinkle chicken with garlic, cabbage, celery and parsley.
Bake uncovered at 350 degrees F (175 degrees C) for about 1 hour.
Remove chicken breasts from uncovered marinade. Place marinated chicken on serving platter and spoon marinade evenly over breasts to prevent long browning. Serve chicken over cooked bread.