Tangy Crunchy Chicken
- 500 g (1 lb) boneless skinless chicken breasts
- Cut chicken breasts crosswise into 1 inch (2.5 cm) wide strips; set aside.
- 75 mL (1/3 cup) plain low fat or 0% Greek yogurt
- 15 mL (1 tbsp) chopped fresh parsley
- 5 mL (1 tsp) chopped fresh thyme or
- 2 mL (1/2 tsp) dried thyme
- 1 large clove garlic, minced
- Pinch freshly ground pepper
- In shallow bowl, combine yogurt, parsley, thyme, garlic and pepper. Add chicken and turn to coat well. Let stand for 10 minutes or cover and refrigerate for up to 4 hours.
- 500 mL (2 cups) bran flake cereal
- 15 mL (1 tbsp) freshly grated Parmesan cheese
- Crush bran flakes in resealable bag; add cheese. Toss chicken with cereal mixture and place on parchment paper lined baking sheet. Bake in 200 C (400 F) oven for 15 minutes or until no longer pink inside.
- Honey ketchup dip: 45 mL (3 tbsp) ketchup 15 mL (1 tbsp) liquid honey 5 mL (1 tsp) Dijon mustard
chicken breasts, yogurt, parsley, thyme, thyme, clove garlic, freshly ground pepper, shallow bowl, parmesan cheese, bran
Taken from www.epicurious.com/recipes/member/views/tangy-crunchy-chicken-50158454 (may not work)