This is a recipe from Ellie Krieger's book "The Food You Crave: Luscious Recipes for a Healthy Life", although I subbed corn chex for the corn flakes (Laurie's idea... it makes the coating even more crunchy.)
1 cup plain fat-free yogurt
2 egg white(s)
1 Tbsp Dijon mustard
2 1/2 cup corn chex, pulsed in Food Processor (FP) to fine crumbs
20 whole wheat saltines, pulsed in FP to fine crumbs
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/2 tsp garlic powder
3/4 tsp cayenne pepper -- this is a lot and makes it pretty spicy. Use less for less heat.
2 Tbsp sesame seeds
2 pound uncooked boneless, skinless chicken breast, cut into eight 4 oz pieces *
*Start with 4 boneless, skinless chicken breast pieces (about 8 ounces each), and cut each in half horizontally to make 8 thinner pieces of chicken.
Spray a non-stick cookie sheet with PAM.
Preheat the oven to 375.
Mix the yogurt, egg whites, and dijon mustard together.
Mix the corn chex crumbs, cracker crumbs, salt, pepper, garlic powder, cayenne pepper, and sesame seeds together.
Dip each piece of chicken into yogurt and turn to coat. Place chicken in crumb mixture, turning to coat both sides and pressing to make crumbs stick.
Place on the prepared pan and bake until cooked through.
I also misted these lightly with pam and salted them, then put them under the broiler at the last second to make sure the crumbs on top were really crisp.
YUMMY! You can't taste the yogurt, and Steve and the kids gobbled it up.
Also good left-over, even though it's not crisp any more.
POINTS Value: 4
Servings: 8 (well, it makes 8 pieces… guys/teenagers will eat several pieces!)
The Johnson Family Cookbook