Ingredients

1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup lowfat buttermilk
Cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Honey-Mustard Sauce, recipe follows

Directions

Preheat oven to 400 degrees F. Combine the
chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin.
Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each
piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about
8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.

Honey-Mustard Sauce:

1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Yield: 1 1/4 cups