1 ½ cups crispy rice cereal
2 ¼ cups bagel chips or pita chips
5 teaspoons of extra-virgin olive oil (divided 3tsp., then 2)
¾ tsp. smoked or hot paprika
Kosher salt and freshly ground pepper
8oz. of plain Greek yogurt (2%)
1 tsp. Dijon mustard
4 skinless, boneless chicken breasts or bone-in chicken breasts, halved
2 bunches of scallions (optional)
Preheat oven to 475*. Set a rack on a foil-lined baking sheet and generously coat with cooking spray.
Grind the cereal and chips in food processor, transfer to a Ziploc bag. Add 3 tsp. of olive oil, paprika, ½ to 1 tsp. salt and ½ tsp. pepper, toss.
Whisk yogurt and mustard in a shallow dish. Add chicken, 1-2 pieces at a time, turn to coat, transfer to bag; seal and shake to coat. Place chicken on rack and mist with cooking spray.
Optional: Toss scallions and remaining 2 tsp. of oil, place alongside of chicken.
Bake until the chicken is crisp and meat reaches 160*, about 30 minutes.
Nutrition Information :
Yield: 4 servings
Per serving : Per serving: calories 369; fat 13g(3g sat); cholesterol 86mg; sodium 1274mg; carbohydrate 33g; fiber 3g; protein 30g