Oven-Fried Chicken with Tomato Gravy

By kimvess

Ingredients

• Nonstick cooking spray
• 1 6 ounce carton plain Greek yogurt
• 2 tablespoons honey
• 2 1/2 cups corn flakes, coarsely crushed
• 1/2 cup basil leaves, snipped
• 4 skinless, boneless chicken breast halves, cut crosswise into 8 pieces
• Salt
• Ground black pepper
• 1 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
• 2 teaspoons Worcestershire sauce
• Fresh Basil (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

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

In a shallow dish combine yogurt and honey. In another shallow dish combine corn flakes and half of the basil. Arrange chicken pieces on a tray; cover with plastic wrap. Pound lightly with the flat side of a meat mallet to pieces make of uniform thickness. Sprinkle chicken with salt and pepper. Dip chicken in yogurt mixture in shallow dish to coat and then in corn flake mixture. Place on prepared baking sheet. Bake for 15 to 18 minutes or until chicken is crisp and golden on outside and no pink remains on inside.

Meanwhile, for tomato gravy, in a small saucepan combine undrained tomatoes, Worcestershire sauce, and the remaining basil. Cook and stir over medium-low heat until heated through.

Spoon tomato gravy onto serving plates; top with chicken. If desired, garnish with additional basil.