Crunchy Chicken Chunks with Thai Peanut Sauce

 

1 1/2

cups cornflakes cereal, crushed (1/2 cup)

1/2

cup Original Bisquick® mix

3/4

teaspoon paprika

1/4

teaspoon salt

1/4

teaspoon pepper

1

pound boneless, skinless chicken breasts, cut into 1-inch pieces

Cooking spray

1/2

cup Yoplait® Original fat-free plain yogurt

1/4

cup creamy peanut butter

1/2

cup fat-free (skim) milk

1

tablespoon soy sauce

1/8

teaspoon ground red pepper (cayenne), if desired

• 1 Heat oven to 400°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil.
• 2 Mix cereal, Bisquick, paprika, salt and pepper in 2-quart resealable plastic food-storage bag. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray with cooking spray.
• 3 Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center. Make Thai Peanut Sauce. Serve sauce with chicken.
• 4 Thai Peanut Sauce: Mix all ingredients in 10-inch nonstick skillet. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken.