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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 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
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