Baked Yogurt-Mustard Chex Chicken Fingers

Ingredients:
Chicken Breast 11/2 lbs. (cut into strips)
Corn Chex Cereal 6 C
Yellow Mustard 1/2 C
Plain Yogurt 1/2 C

Preheat oven to 350°F. Crush cereal in a bag using a rolling pin. Place cereal in a container. In another container, stir together Yellow Mustard and Plain Yogurt. Dip chicken strips in the mixture, then in crushed cereal to coat evenly; place on cookie sheets, spacing chicken evenly apart. Bake about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving. 
Enjoy!