Crispy Lemon-Lime Sesame Chicken

By dizzybetts

Ingredients

• 2 1/2 lbs skinless boneless chicken breasts119745
• cooking oil spray121000
• 8 oz light nonfat lemon yogurt123538
• 1 whole Small onion, minced4253853
• 2 whole Garlic cloves, minced4253256
• 2 tbsp lime juice123609
• 1 tsp grated lemon peel123447
• 1 tsp lemon pepper seasoning123431
• 1 tsp paprika124927
• 6 cups corn flake cereal121021
• 1 tsp dried thyme121620
• 1 tsp poultry seasoning125396
• 1 tsp garlic salt122440
• 1 teaspoon ground paprika122689
• 2 tbsp sesame seeds126349

Details

Servings 6
Cooking time 20mins
Adapted from foodcity.gsnrecipes.com

Preparation

Step 1

To make the marinade, place yogurt, onion, garlic, lime juice, lemon peel, lemon pepper and paprika in a large bowl, and stir to mix well. Set aside.

Rinse the chicken under cold water, and pat dry with paper towels. Add the chicken pieces to the marinade mixture, and toss until all the pieces are well coated.

Place the chicken pieces and the marinade in a resealable bag, expelling as much air as possible. Seal the bag, and lay it in a flat container for at least 1 hour in the refrigerator, turning the bag occasionally to evenly distribute the liquid.

While the chicken is marinating, place the corn flakes in a large resealable plastic bag. Cover with a kitchen towel, and use a rolling pin to crush the flakes into fine crumbs.

Add the thyme, poultry seasoning, garlic salt, paprika and sesame seeds to the corn flake crumbs, seal the bag, and shake to mix thoroughly. Pour the mixture into a pie pan or other shallow dish, and set aside.

Spray two large nonstick baking sheets with 2 coats of cooking spray. Remove the chicken pieces from the marinade, and roll each piece in the corn flake mixture, coating well. Arrange the pieces in a single layer on the baking sheets, and spray the tops lightly with the cooking spray.

Bake on the center rack of a preheated 400°F oven for 40 to 45 minutes, or until easily pierced with a fork and no longer pink when cut with a knife. During baking, turn each piece every 10 to 15 minutes to insure even browning. Serve hot.