Ingredients

• 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
• 1/2 cup low-fat buttermilk
• Nonstick 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
• 1/2 cup Dijon mustard
• 1 tablespoon mayonnaise
• 3 tablespoons honey

Instructions

1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
3. 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.
4. Serve with the mustard sauce.
5. In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.