Oven-baked chicken in crispy breading

Ingredients:

• 4 medium chicken breast fillets and 4 chicken thigh fillets, washed and dried (about 1.3 kg of chicken meat in total)
• 1/2 package (about 20) whole grain saltine crackers, crushed in a food processor into fine crumbs (about 1/2 cup)
• 2.5 cups cornflakes (breakfast cereal), ground in a food processor into fine crumbs (about 0.5 cup)
• 2 tablespoons sesame seeds
• 3/4 tsp cayenne pepper
• 0.5 tsp garlic powder
• Whites of 2 eggs
• 1 cup plain low-fat yogurt
• 1 tbsp. Dijon mustard or any mild mustard
• 0.5 tsp coarse salt
• Cooking spray with vegetable oil

Preparation:

1. Preheat oven to 190°C. Lightly spray a baking sheet with olive oil.
2. In a shallow bowl, combine crackers, cornflakes, sesame seeds, cayenne pepper, and garlic powder. Set aside.
3. In a large bowl, combine the egg whites, yogurt, and salt. Add the chicken pieces and coat them thoroughly with the yogurt mixture.
4. Roll the chicken pieces one at a time in the cracker mixture, patting them down to adhere. Place the breaded chicken on a baking sheet and lightly spray with cooking spray.
5. Bake for 45-50 minutes or until the chicken runs clear when pierced with a knife. Serve with kale.