Ingredients

· 2 cups corn flakes

· 2 whole-wheat Melba toast

· ½ cup grated Parmesan

· 1 tablespoon chopped parsley

· ½ teaspoon sweet paprika

· Kosher salt

· 2 egg whites

· 900 g chicken tenders

For Red Pepper-Basil Dip Sauce:

· ½ cup Greek yogurt

· 2 tablespoons chopped basil

· 2 tablespoons roasted red pepper

· ½ teaspoon white vinegar

· 2-3 garlic cloves, grated

Method

Combine the cereal, melba toast, Parmesan, parsley, paprika and salt in a sealable bag and, using a rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with little water in another shallow dish. Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Fit a rimmed baking sheet with a wire rack and spray with cooking oil. Generously spray the chicken tenders all over with cooking spray. Arrange on the prepared rack and bake, flipping halfway through, until golden and crispy and cooked through. Remove from the oven and season with salt. Serve with the dipping sauce. For the sauce: Combine the yogurt, basil, red pepper, one tablespoon water, vinegar, garlic and salt to taste in a small bowl; stir together. Wrap and refrigerate until ready to serve.