1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
1/2 cup nonfat plain yogurt
Canola spray oil
2 cups crushed corn flakes
2 tablespoons chopped fresh parsley
1/2 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1/4 cup honey mustard sauce for dipping
Preheat the oven to 375°F. Put chicken and yogurt in a medium bowl, toss to coat, cover and chill for at least 1 hour or up to overnight.
Lightly coat a baking sheet wth spray oil; set aside. Put corn flakes, parsley, salt and pepper into a large, resealable plastic bag and shake to combine. Working with a few pieces at a time, drop chicken into bag, seal and shake to coat; transfer chicken to prepared baking sheet as done.
Bake chicken until crunchy on the outside and cooked through, about 25 minutes. Serve with honey mustard on the side for dipping.
Per Serving:220 calories (35 from fat), 4g total fat, 1g saturated fat, 65mg cholesterol, 630mg sodium, 22g carbohydrates, (1 g dietary fiber, 8g sugar), 26g protein.