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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results. Ingredients:
20 whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup) |
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup) |
2 tablespoons sesame seeds |
3/4 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
2 egg whites |
1 cup low-fat plain yogurt |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
olive oil flavored cooking spray |
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken) |
Directions:
1. Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
2. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl and reserve.
3. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt.
4. Add the chicken pieces and coat thoroughly with the yogurt mixture.
5. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken.
6. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
7. Bake for 35 to 45 minutes, or until juices run clear when chicken is pierced with a knife.
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