10 oz. chicken cutlets, cut in 12 equal strips
2 tbsp. low fat buttermilk
1/3 c. plus 2 tsp. seasoned dried bread crumbs
2 tsp. vegetable oil
1/4 c. Weight Watchers plain non fat yogurt
2 tbsp. light sour cream
1 tbsp. plus 1 tsp. light mayonnaise
1 tbsp. Dijon style mustard
1 tsp. each hot mustard and honey

Preheat oven to 450 degrees. In medium mixing bowl, combine chicken and buttermilk and turn to coat. On sheet of wax paper combine bread crumbs and oil and using a fork mix until thoroughly combined. Dredge chicken in a single layer on non stick baking sheet to bake turning once until chicken is lightly browned, 10 to 15 minutes. Prepare dip: combine all remaining ingredients, stirring until thoroughly combined. Makes 4 servings. Exchanges: 1 fat, 2 proteins, 1/2 bread, 20 opt.