Baked Crunchy Honey Cornflake Chicken

• 1 pound Boneless, Skinless Chicken Breasts, Cut Into Vertical Strips
• 2 cups Nonfat Plain Greek Yogurt
• 2 Tablespoons Honey
• 13 teaspoons Salt
• 2 Tablespoons Dijon Mustard, If Desired
• 2- 1/2 cups Honey Bunches Of Oats Cereal (almond Or Honey Roasted), Crushed
• Cooking Spray

1. Preheat oven to 350 F.
2. Rinse your chicken breast strips and pat them dry with a paper towel; set aside.
3. Add Greek yogurt, honey, salt, and dijon mustard (if desired) into a large bowl.
4. Place chicken into bowl and toss to coat each in the mixture.
5. Cover the bowl with plastic wrap and place in fridge for 20 minutes.
6. Next, place 1/2 of the crushed cereal in a Ziploc bag and add 1/2 of the yogurt covered chicken into the bag, shaking to coat.
7. Remove chicken from the bag and place on a large greased baking sheet then repeat with second half of the cereal and chicken.
8. Spray the chicken with cooking spray and bake for 20-25 minutes or until chicken is thoroughly cooked.
9. Baking time will depend on how large or thick your chicken tenders are.
10. Check after 20 minutes for small tenders.
11. These can also be made into chicken nuggets.
12. If you want nuggets just cut chicken into smaller cube-like pieces before marinating.

chicken breasts, yogurt, honey, salt, dijon mustard, honey, spray

Taken from tastykitchen.com/recipes/main-courses/baked-crunchy-honey-cornflake-chicken/ (may not work)