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    Servings: Not specified

    Directions

    Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray. Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife. 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
    • 1/2 sleeve (about 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 lowfat, plain yogurt
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon salt
    • Olive oil cooking spray
    • 4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 45 minutes Yield: 6 to 8 servings

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