From Healthy Recipes Kids Love 36-Page Special Edition

Serves 4; about 3 ounces chicken and 1 tablespoon plus 1 1/2 teaspoons dipping sauce per serving

Ingredients
1 cup fat-free or low-fat plain yogurt
1 pound chicken tenders, all visible fat discarded
Vegetable oil spray

Coating Mixture
1/2 cup yellow cornmeal
1/3 cup plain dry bread crumbs
2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon dried basil, crumbled
1/2 teaspoon garlic powder
1/4 teaspoon salt

Creamy Honey Mustard Sauce
1/4 cup fat-free or light sour cream
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon honey

Directions
Put the yogurt in a medium bowl. Add the chicken, stirring to coat. Set aside.

Preheat the oven to 375°F. Lightly spray a baking sheet with vegetable oil spray.

In another medium bowl, stir together the coating mixture ingredients. Dip one piece of chicken at a time in the coating mixture, turning gently to coat. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with vegetable oil spray. Bake for 20 minutes, or until the chicken is no longer pink in the center and the coating is crisp.

Meanwhile, in a small bowl, whisk together the ingredients for the creamy honey mustard sauce.

Serve the chicken fingers with the sauce on the side.

Nutrition Analysis (per serving)
Calories 320; Total Fat 3.5 g; Saturated Fat 1.0 g; Polyunsaturated
Fat 0.5 g; Monounsaturated Fat 0.5 g; Carbohydrate 37 g; Sugar 11 g; Fiber 2 g; Cholesterol 71 mg; Protein 35 g; Sodium 477 mg

Dietary Exchange
2 Starch; 1/2 Skim Milk; 3 Very Lean Meat

This recipe is reprinted with permission from Healthy Recipes Kids Love, Copyright © 2008 by the American Heart Association. Published by Publications International, Ltd. Available at www.shopheart.org.