Crunchy almond and oat chicken fingers with yogurt-dijon dipping sauce

Step 1

Preheat oven to 400 F. Coat baking sheet with cooking spray.

Step 2

Sprinkle chicken with 1/4 each salt and pepper. Spread crushed cereal on a plate. Put egg whites in a shallow bowl.

Step 3

Dip chicken in egg whites, then coat in crumbs and arrange on prepared baking sheet. Coat with cooking spray.

Step 4

Bake 15 to 20 minutes or until crumbs are golden and crisp and chicken is cooked through.

Step 5

Meanwhile, stir together yogurt, mustard, mayonnaise and remaining salt in small bowl. Serve with chicken fingers.

Step 6

Serving size: 1 chicken tender and 3 1/2 teaspoons sauce.