Chicken Fingers (or Nuggets)

• 12 cup nonfat yogurt
• 1 -2 tablespoon milk
• 1 skinless chicken breast half (about 1/2 lb.)
• 14 teaspoon garlic powder
• 1 -2 tablespoon hot sauce (to taste and depending on the sauce's fire power!)
• 2 cups corn flakes
• 12 cup grated parmesan cheese
• 14-12 teaspoon hickory smoke salt (Spice Islands Old Hickory Smoked Salt)

1. Cut chicken into 1/2" strips or"nugget" sized pieces.
2. Whisk yogurt, milk, garlic powder and hot sauce until smooth.
3. Put chicken in yogurt marinade and refrigerate (covered or in plastic bag) for 1- 4 hours.
4. Crush cornflakes completely.
5. Combine cornflakes, Parmesan cheese and hickory salt.
6. Remove chicken from marinade and roll in crumbs to coat thoroughly.
7. Set in single layer on a non-stick sheet, and freeze at least 2 hours before putting in freezer containers.
8. Preheat oven to 400.
9. Spray a non-stick cookie sheet w/ cooking spray.
10. Arrange strips/nuggets in a single layer.
11. Spray tops lightly w/ cooking spray.
12. Bake 16- 20 minutes, turning once.
13. Serve hot with your favorite dipping sauce.

nonfat yogurt, milk, chicken, garlic, hot sauce, corn flakes, parmesan cheese, hickory smoke salt

Taken from www.food.com/recipe/chicken-fingers-or-nuggets-65120 (may not work)