Oven Fried Chicken with Tomato Gravy

Wow; true to their word, this was a 30 minute dinner! Oven fried chicken with a cornflake crust; crunchy and moist; all in one bite!  The tomato gravy, which was more like a salsa in texture, was a perfect match.  Hubby stated I could make this anytime I wanted; it was that good! 

Oven Fried Chicken with Tomato Gravy

Non-stick cooking spray

6 oz plain greek yogurt

2 T of honey (I used greek)

2.5 c crushed cornflakes

4 skinless, boneless chicken breast, cut crosswise making 8 pieces

1 15 oz can fire-roasted tomatoes with garlic, undrained

2 t Worcestershire sauce

fresh basil leaves

1.    Preheat oven to 425 F.  Lightly coat a baking sheet with cooking spray; set aside. 

2.    In a shallow dish combine yogurt & honey. 

3.    In another shallow dish, combine cornflakes and snipped basil

4.    Arrange chicken between 2 pieces of saran wrap and pound lightly with flat end of a meat mallet.

5.    Dip chicken into the yogurt to coat, then into the cornflake mixture.  Place on baking sheet.

6.    Bake for 15 to 18 minutes or until chicken is crisp and golden on outside and no pink remains on the inside.

Meanwhile, for the tomato gravy...

In small saucepan, combine the tomatoes, Worcestershire sauce and remaining basil.  Cook and stir over medium heat until heated through.

Spoon tomato gravy onto serving plates; top with chicken.

I chose to put gravy in small bowls as in pic above.

Serves 4

Courtesy of BHG; 30 minute dinners/magazine

301 cal, 6 g fat, 80 mg chol, 634 sodium, 32 g carb., 3 g fibre, 30 g pro.