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