From the whole foods market website - copied here for simplicity when I need to find the recipe again!
Serves 4
This recipe is perfect for teaching young children how to cook. You can do the cutting then help the kids do the rest. (Make sure they wash their hands thoroughly after handling raw chicken!)
Ingredients
1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
1/2 cup nonfat plain yogurt
Cooking spray
2 cups crushed corn flakes
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 cup honey mustard sauce for dipping
Method
Preheat oven to 375°F. Put chicken and yogurt in a medium bowl, toss to coat, cover and chill for 1 hour or overnight.
Grease a large baking sheet with cooking spray; 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.
Nutrition
Per serving (about 5oz/136g-wt.): 220 calories (35 from fat), 4g total fat, 1g saturated fat, 65mg cholesterol, 630mg sodium, 22g total carbohydrate (1g dietary fiber, 8g sugar), 26g protein
Notes: The girls had fun crushing the corn flakes in the bag. We put the mix into a bowl for them to coat the chicken rather than using the bag. I missed the part of the recipe that said to let the yogurt stay on the chicken for an hour (or overnight). Our yogurt was on for about 5 minutes! The chicken was a little peppery at the end when many of the seasonings were in it so I will use less next time (we had much more than 1/2 tsp though... Rachel turned the pepper over with it in the open position). Rachel even ate it with the "green stuff" (parsley) since she put it in the bag!
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