1/3 c. plain no-fat yogurt
2 tsp. Dijon mustard
1 tsp. fresh lemon juice
Dash hot pepper sauce
1 1/2 c. oat bran cereal flakes, crushed
1 (12 oz.) pkg fresh chicken tenders

Preheat oven to 375 degrees. Cover chicken with wax paper and flatten with meat cleaver or a small frying pan. Mix yogurt, mustard, lemon juice and hot sauce; set aside. Put crushed cereal on a piece of wax paper. Dip chicken pieces into yogurt mixture then coat with cereal. Place coated chicken on nonstick cookie sheet and bake 12-15 minutes. Serve with an ear of corn and green beans. Serves 3.