4 cups rice cereal (such as Rice Krispies), lightly crushed
¾ cup grated Parmesan (3 oz)
2 Tbsp olive oil
1 Tbsp paprika
1 tsp ground cumin
Kosher salt and pepper
1 cup lowfat plain yogurt
8 (6-oz) boneless, skinless chicken breasts
Sautéed spinach, for serving
Instructions
Heat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil.
In a shallow bowl or pie plate, combine the rice cereal, Parmesan, oil, paprika, cumin, ½ tsp salt and ¼ tsp pepper.
Brush both sides of the chicken with the yogurt and coat with the cereal mixture, pressing gently to help it adhere; place on the prepared baking sheet.
Bake until golden brown and cooked through, 25 to 30 minutes.
