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“Recipe courtesy of Food Network Magazine”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 475°F Set a rack on a foil lined baking sheet and generously coat the rack with cooking spray.
  2. Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to tate and toss.
  3. Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat. Place the chicken on the rack and mist with cooking spray.
  4. Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 165°F, about 30 minutes.
  5. Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.

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