Ingredients
½ cup plus 2 tablespoons nonfat plain Greek yogurt or nonfat plain yogurt
¼ cup honey
¼ cup spicy brown mustard or yellow mustard
1 pound chicken tenders or chicken breasts cut into strips to equal 12 pieces
3 cups cornflakes, crushed into crumbs or ¾ cup Kelloggʼs cornflake crumbs, see shopping tips
1 teaspoon smoked paprika, see shopping tips
1 teaspoon garlic powder
½ teaspoon sugar
½ teaspoon salt
Barbecue sauce for dipping, optional
Directions
1. Preheat oven to 350 degrees. Line a baking pan with foil. Coat with cooking spray.
2. To make cornflake crumbs: Either process in blender, mini chop or food processor. Or, place in sealed plastic bag and crunch with hands into crumbs.
3. In a small bowl, mix together ½ cup yogurt, honey and mustard. Remove ½ cup of sauce and refrigerate until ready to serve, for dipping.
4. To the remaining sauce, stir in 2 tablespoons of yogurt.
5. In another small bowl, add cornflake crumbs, paprika, garlic powder, sugar and salt.
6. To assemble: Dip chicken pieces into sauce. Next, dip each piece in cornflake crumbs. Place on baking sheet. Repeat for all 12 pieces of chicken.
7. Bake in oven for 7 minutes, turn chicken fingers over and bake for additional 6-8 minutes until cooked through and golden brown.
8. Serve with dipping sauce that has been stored in refrigerator. In addition, you can serve with a little barbecue sauce for dipping.
Entire recipe makes 12 chicken fingers and ½ cup dipping sauce (each serving, 3 chicken fingers and a little sauce)
Nutrition Facts
for 3 chicken fingers and a little sauce
287 calories
2g fat
1g sat fat
56mg chol
27g protein
40g carbs
2g fiber
497mg sodium
22g sugar
