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–+ servings

Oven-Baked Grape-Nuts Cereal Chicken Strips
Serves: 4
Prep Time: 20 mins
Total Time: 23 mins

Ingredients 

Chicken Tenders

  • 1 pound chicken breasts (4 breasts or 14 – 16 tenders)
  • ½ cup low-fat buttermilk
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoon whole cumin seeds
  • 1 cup Grape-Nuts® cereal
  • 1 teaspoon paprika
  • ½ teaspoon table salt
  • ⅛ teaspoon black pepper

Greek Yogurt Honey Mustard Dip

  • 6 ounce container fat-free plain Greek yogurt
  • 1 tablespoon whole grain Dijon-style mustard
  • 1 teaspoon honey

Directions

  • Place chicken and buttermilk in a shallow pan and toss to coat; lay pieces flat side-by-side. Cover with plastic wrap and refrigerate while preparing other ingredients, or chicken can be chilled as long as overnight.
  • Preheat oven to 400 degrees. Spread the olive oil evenly in a jelly roll pan or shallow roasting pan; set aside.
  • Place cumin seeds in a small heavy skillet over medium heat. Toast seeds, shaking pan frequently, until they become fragrant and lightly browned, about 2-1/2 minutes. Place seeds in a food processor or blender along with the Grape Nuts cereal, paprika, salt, and pepper. Process until cereal forms fine crumbs. Transfer mixture to a shallow plate or pie plate.
  • Remove chicken pieces from buttermilk one at a time and coat each piece all over in Grape-Nuts cereal mixture, shaking off excess. Place chicken side-by-side in prepared pan; discard buttermilk. Bake chicken for 4-6 minutes per side for tenders, or 10–12 minutes for breasts, depending on the thickness, until they are crispy and cooked through. Serve with yogurt dipping sauce: stir together all dip ingredients until blended. Serves 4-6.