Ingredients

• 1 lb. chicken tenders
• 1 cup low-fat buttermilk
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1/2 box shredded wheat cereal, crushed (cornflakes or textured soy protein can be substituted)
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1 cup light sour cream or non-fat Greek yogurt
• 1 tablespoon packaged ranch dressing seasoning
• Canola oil

Instructions

1. Combine the buttermilk, 1/2 teaspoon salt and 1/2 teaspoon pepper. Marinate the chicken tenders for minimum of 1-2 hours.
2. Preheat the oven to 400 degrees F. In a flat dish pour 1/2 box of crushed shredded wheat. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well to combine. Dredge chicken tenders in the shredded wheat and place onto a baking sheet. Lightly spray tenders on all sides with canola oil. Bake at 400 degrees F for approximately 15-18 minutes. In a small bowl combine mustard and honey.
3. In a separate bowl, mix sour cream and ranch seasoning. Remove chicken tenders from oven and place on platter. Serve with dipping sauces.