For 4 persons
- 4 chicken breasts
- 120g crispy rice cereal
- 200g bagel chips
- 1.5cups plain Greek yogurt
- 1 teaspoon Dijon mustard
- 3 teaspoons extra-virgin olive oil
- ½ teaspoon hot paprika
- Kosher salt and freshly ground pepper
- Cooking spray
Preheat the oven to 250°C.
Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.
Finely grind the rice cereal and bagel chips in a food processor and transfer to a large bowl, add olive oil, paprika, salt and pepper to taste and toss.
Mix the yogurt and mustard in a shallow bowl, add the chicken and turn to coat.
Then transfer the chicken to large bowl and coat the cereal mixture.
Place the chicken on the rack and mist with cooking spray.
Bake until the chicken is crisp, about 30 minutes.