Ingredients
Scale
- 1 cup plain low-fat yogurt
- 1 tablespoon Dijon-style mustard
- 4 pieces bone in chicken breast (about 2 pounds total), skin removed
- 4 cups corn flakes, (whole-grain & unsweetened)
- 1 1/2 teaspoon paprika
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
Instructions
- Marinate Chicken: In a mixing bowl, whisk together yogurt and mustard. Add the chicken and massage it to make sure chicken is evenly coated. Seal the top on the bowl with saran wrap and marinate in the refrigerator for at least 1 hour.
- Crispy Coating: Process cornflakes in food processor to consistency of coarse crumbs. Mix in paprika, garlic powder, salt, and cayenne pepper.
- Bake: Preheat oven to 350ºF. Press each piece of marinated chicken into crumb mixture, making sure it is evenly coated. Place on baking sheet covered with parchment paper. Bake for 45 to 55 or until chicken is crisp and cooked through.
- Instant-read thermometer inserted in the meat, away from bone, should register 165 degrees.
Notes
- This chicken is great to add to salads!
Nutrition
- Serving Size: 4
- Calories: 302
- Sugar: 6
- Sodium: 423
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Protein: 34
- Cholesterol: 86