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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Lightly coat a baking sheet with cooking spray. Set aside.
In a shallow dish, combine yogurt and honey. In another shallow dish, combine cornflakes and 1/4 cup basil. Arrange chicken pieces on a tray; cover with plastic wrap. Pound lightly with the flat side of a meat mallet to a uniform thickness. Season chicken with salt and pepper. Dip chicken in yogurt mixture in shallow dish to coat, and then in cornflake 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 (170°F).
Meanwhile, in a small saucepan, combine undrained tomatoes, Worcestershire and remaining 1/4 cup basil. Cook and stir over medium-low heat until heated through.
Spoon tomato sauce onto dinner plates; top with chicken. Garnish with additional basil.