Crispy “Unfried” Chicken

A crowd pleasing chicken

I found this recipe in Woman’s Day and made it last night. Everyone liked it, even Grace! Crispy and healthy!

Crispy “Unfried” Chicken

Serves 8

4 cups rice cereal (such as Rice Krispies), lightly crushed
3⁄4 cup grated Parmesan (3 oz)
2 Tbs olive oil
1 Tbs paprika
1 tsp ground cumin
Kosher salt and pepper
1 cup low-fat plain yogurt
8 6-oz boneless, skinless chicken breasts
Sautéed spinach, for serving

Heat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil.

In a shallow bowl or pie plate, combine the rice cereal, Parmesan, oil, paprika, cumin, 1⁄2 tsp salt and 1⁄4 tsp pepper.

Brush both sides of the chicken with the yogurt and coat with the cereal mixture, pressing gently to help it adhere; place on the prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes. Serve with the spinach, if desired.

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