|Source||Tracie Kreighbaum (2001)|
Rinse chicken and pat dry with paper towels. Cut chicken into 1 x 3-inch strips. In a shallow bowl, mix cornflake crumbs, cornmeal, Parmesan cheese and red pepper. Dip each chicken strip in flour, then in water. Roll in cornflake mixture to coat. Place chicken on baking sheet sprayed with nonstick spray and bake at 375° for 20 to 25 minutes, or until tender and no longer pink. For dipping sauce, stir together yogurt and mustard. Serve chicken with dipping sauce, celery and carrots. Makes 2 to 4 servings.