Ingredients
500 g (1 lb) boneless skinless chicken breasts
Cut chicken breasts crosswise into 1 inch (2.5 cm) wide strips; set aside.
75 mL (1/3 cup) plain low fat or 0% Greek yogurt
15 mL (1 tbsp) chopped fresh parsley
5 mL (1 tsp) chopped fresh thyme or
2 mL (½ tsp) dried thyme
1 large clove garlic, minced
Pinch freshly ground pepper
In shallow bowl, combine yogurt, parsley, thyme, garlic and pepper. Add chicken and turn to coat well. Let stand for 10 minutes or cover and refrigerate for up to 4 hours.
500 mL (2 cups) bran flake cereal
15 mL (1 tbsp) freshly grated Parmesan cheese
Crush bran flakes in resealable bag; add cheese. Toss chicken with cereal mixture and place on parchment paper lined baking sheet. Bake in 200 C (400 F) oven for 15 minutes or until no longer pink inside.
Preparation
Honey ketchup dip: 45 mL (3 tbsp) ketchup 15 mL (1 tbsp) liquid honey 5 mL (1 tsp) Dijon mustard
