 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
cooking spray |
1 1/3 cups rice krispies cereal |
2 1/4 cups bagel chips or 2 1/4 cups melba toast |
5 teaspoons extra virgin olive oil |
3/4 teaspoon hot paprika |
kosher salt |
fresh ground pepper |
1 1/2 cups plain greek yogurt (2%) |
1 teaspoon dijon mustard |
4 (6 ounce) boneless skinless chicken breast halves |
2 bunches scallions |
harissa (optional) |
chili sauce (optional) |
ketchup (optional) |
Directions:
1. Preheat the oven to 475°F Set a rack on a foil lined baking sheet and generously coat the rack with cooking spray.
2. Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to tate and toss.
3. Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat. Place the chicken on the rack and mist with cooking spray.
4. Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 165°F, about 30 minutes.
5. Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.
|
|