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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.