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 Chicken:
- 1/3 cup Plain Mountain High Yoghurt
- ¼ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon coriander
- 1 pound chicken tenders,
rinsed and patted dry
- 1 cup panko breadcrumbs
- Nonstick cooking spray
Sauce:
- ¼ cup spicy brown mustard
- ¼ cup Plain Mountain High Yoghurt
- 2 tablespoons honey
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In a shallow glass or ceramic bowl or plate, stir together yoghurt, pepper, garlic salt, and coriander. Mix well. Add chicken and turn to coat evenly.
Place breadcrumbs on a plate. Dip yoghurt-covered chicken into breadcrumbs and turn to coat evenly. Place breaded chicken on a greased baking sheet with sides. Spray the top of the chicken with nonstick cooking spray to help with browning. Bake at 425ºF for 18 to 20 minutes.
Meanwhile, make the sauce: In a small glass or ceramic bowl, combine the sauce ingredients and mix well. Serve the warm chicken tenders with the sauce.
Makes 4 servings.
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| Calories - 280 |
| Total Fat - 3g |
| Cholesterol - 70mg |
| Potassium - 75mg |
| Sodium - 600mg |
| Total Carbohydrates - 30g |
| Protein - 31g |
| Fiber - 1g |
| Calcium - 10% |
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Serving size: ¼ of recipe.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
