This recipe comes from Ellie Krieger on the Food Network. Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Ingredients

6 serv.

whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)↗20 20
corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)↗2 1⁄2 2 1⁄2
sesame seeds↗2 tablespoons
cayenne pepper↗3⁄4 teaspoon
garlic powder↗1⁄2 teaspoon
egg whites↗2 2
low-fat plain yogurt↗1 cup
Dijon mustard↗1 tablespoon
salt↗1⁄2 teaspoon
olive oil flavored cooking spray
medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)↗4

Step-by-step instructions

1
Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
2
Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl and reserve.
3
In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt.
4
Add the chicken pieces and coat thoroughly with the yogurt mixture.
5
One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken.
6
Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
7
Bake for 35 to 45 minutes, or until juices run clear when chicken is pierced with a knife.

Source: food.com

Original recipe ↗

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