Katey's Kitchen

~Preheat oven to 475

~Set rack on a foil-lined baking sheet and coat with cooking spray

~Finely grind the cereal and bagel/melba toast chips in a food processor and transfer to a large re-sealable plastic bag.  Add 3 tsp olive oil, the paprika, garlic powder, onion powder, cayenne pepper, 2 tsp salt and pepper to taste – toss.

~Whisk 1/2 c yogurt and the mustard in a shallow bow.

~Add the chicken and turn to coat, then transfer to the bag.  Seal and shake to coat

~Place the chicken on the rack and mist with cooking spray

~Bake until the chicken is crisp and a thermometer reads 160 when inserted into the thickest part of the meat (at least 30 minutes)

Adapted from Food Network Magazine Jan/Feb 2010 edition