1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
1/2 cup nonfat plain yogurt
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
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.
Recipe shared from: http://www.wholefoodsmarket.com/recipes/1036