Ingredients:
1/2 cup nonfat yogurt
1 -2 tablespoon milk
1 skinless chicken breast halves ( about 1/2 lb.)
1/4 teaspoon garlic powder
1 -2 tablespoon hot sauce ( to taste and depending on the sauce’s fire power!)
2 cups corn flakes
1/2 cup grated parmesan cheese
1/4-1/2 teaspoon hickory smoke salt ( Spice Islands Old Hickory Smoked Salt)
Directions:
Cut chicken into 1/2″ strips or”nugget” sized pieces.
Whisk yogurt, milk, garlic powder and hot sauce until smooth.
Put chicken in yogurt marinade and refrigerate (covered or in plastic bag) for 1- 4 hours.
Crush cornflakes completely.
Combine cornflakes, Parmesan cheese and hickory salt.
Remove chicken from marinade and roll in crumbs to coat thoroughly.
Set in single layer on a non-stick sheet, and freeze at least 2 hours before putting in freezer containers.
Preheat oven to 400F.
Spray a non-stick cookie sheet w/ cooking spray.
Arrange strips/nuggets in a single layer.
Spray tops lightly w/ cooking spray.
Bake 16- 20 minutes, turning once.
Serve hot with your favorite dipping sauce.
Servings: 1-2
Time preparation: 20 min.
Time total: 38 min.