Devilish Chicken

1/4 c. dijon or spicy brown mustard

1/4 c. reduced fat greek yogurt

1 T. hot sauce

1 lb. chicken tenders

1 1/3 c. panko bread crumbs

4 tsp. Italian Seasoning

1 tsp. salt

1/4 tsp. pepper

In a large bowl, whisk together mustard, yogurt, and hot sauce. Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refridgerate up to 12 hours).

Line a baking sheet with foil. Place a wire cooling rack on top of the baking sheet and spray it with cooking spray.

In a large bowl mix together the bread crumbs, Italian seasoning, salt, and pepper. Working the chicken one piece at a time, coat in the bread crumb mixture. Place on wire cooling rack. Spray chicken lightly with olive oil or cooking spray. Bake 12-15 minutes or until chicken is cooked and golden brown.

*This is a recipe I modified from Rachel Ray.

Super easy and has great flavor. You can modify the amount of hot sauce you use to make it more or less spicy.