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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, if using, 1/4 cup snipped basil. Place each chicken piece between two pieces of plastic wrap. Pound chicken lightly until a uniform thickness. Sprinkle chicken with salt and pepper. Dip chicken into yogurt mixture, turning to coat; dip into cornflake mixture, turning to coat. Arrange on the prepared baking sheet. Lightly coat with cooking spray. Bake for 15 to 18 minutes or until chicken is crisp and golden brown on the outside and no longer pink on the inside (165°F), turning halfway through baking.
Meanwhile, in a small saucepan combine tomatoes, Worcestershire sauce and, if using, the remaining 1/4 cup snipped basil. Cook and stir over medium-low heat until heated through.
Serve tomato mixture with chicken. If desired, garnish with Parmesan cheese. If desired, serve with hot cooked noodles.