Source: dLife

Crunchy baked chicken chunks with a cornflake coating, topped with flavorful Thai-style peanut sauce.

Servings

1.5 cup Cereal, Corn Flakes, USDA Commodity Commodity , crushed (1/2 cup after crushing)
0.5 cup Baking Mix, dry (Bisquick recommended)
0.75 tsp paprika
0.25 tsp salt
0.25 tsp black pepper
1 lb boneless skinless chicken breasts , cut into 1-inch pieces
1 cooking spray
0.5 cup lowfat plain yogurt
0.25 cup Peanut Butter, creamy
0.5 cup fat free milk
1 tbsp low sodium soy sauce
0.12 tsp ground red pepper (cayenne) , if desired

1 Heat oven to 400 degrees F. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil.
2 Mix cereal, baking mix, paprika, salt, and pepper in 2-quart resealable plastic food-storage bag. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray with cooking spray.
3 Bake uncovered 20 to 25 minutes or until coating is crisp and chicken and is no longer pink in center.
4 While chicken is cooking, prepare sauce by mixing yogurt, peanut butter, milk, soy sauce, and red pepper, if desired, in a nonstick skillet.
5 Cook sauce over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce with chicken.

This recipe is rich in vitamins and minerals.