Step 1

For the Chicken Tenders: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Coat with nonstick cooking spray.

Step 2

Cut chicken into strips and pat dry with a paper towel; set aside.

Step 3

In a large bowl, combine yogurt, honey, Dijon and salt, blending well. Place chicken into bowl and toss to coat tenders. Cover bowl and refrigerate for at least 30 minutes, up to 1 day.

Step 4

When ready to bake, place crushed cornflakes in a shallow dish. Toss tenders in cornflake mixture, pressing to coat on all sides. Place on prepared baking sheet and spray tenders with cooking spray.

Step 5

Bake for 20-25 minutes, or until chicken is thoroughly cooked. Serve with honey mustard (recipe below) if desired.

Step 6

For the Honey Mustard: Combine Dijon, mayonnaise and honey in a small bowl. Stir until well blended. For more zesty flavor (my preference), add 1 teaspoon of your favorite hot sauce, or to taste. Serve with chicken tenders, or refrigerate until ready to serve.

Step 7

Enjoy!