I bought this little American Heart Association kids cookbook because Owen likes to cook with me. We made the chicken fingers and I probably loved them more than either Owen or Noah did. I guess they are just one of those kid foods I never outgrew. But, Scott liked them too, so you can confidently embrace your inner child and enjoy, for only 3 grams (and 1 gram of saturated fat) per serving. Serves 4.

1/2 cup fat free plain yogurt
1 lb chicken tenders, all visible fat removed
Vegetable oil spray
1/2 cup yellow cornmeal
1/3 cup plain dry breadcrumbs
1 tbsp flour
1 tbsp + 1 tsp. Parmesan cheese
1 tsp paprika
1/2 tsp dried basil
1/2 tsp garlic powder
1/4 tsp salt
1/4 cup all fruit raspberry jam or preserves
2 tbsp low-fat mayonnaise
1/8 tsp ground cinnamon

Place chicken and yogurt in a bowl and stir to coat. Preheat oven to 375 and spray a baking sheet with cooking spray. Mix cornmeal, breadcrumbs, flour, Parmesan, paprika, basil, garlic powder, and salt in another shallow dish or bowl. Dip chicken into the coating mixture, turning over and patting to coat (push off excess yogurt with your fingers first). Arrange in a single layer and spray lightly with cooking spray. Bake for 20 minutes, or until chicken is done through and coating is crisp. For sauce, mix up jam, mayo, and cinnamon in a small bowl.

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