Baked "fried" Chicken Strips

I sometimes feel like P and I eat more like kids than most adults. It's almost even weird to call us "adults" now that I've typed that! I have found that especially with P, we are just as satisfied and pleased with our meals when we have so-called "kid" meals, as when we have my attempts to, extravagant "adult" meals! This recipe for Baked Chicken Strips is a classic at our house. We have it basically on a rotation, which says a lot, since I am not one to cook something more than once or twice! They are easy, adaptable to your tastes, and go with simple vegetables (which is a plus for my husband). The recipe does include Dijon mustard which may scare some people away, P hates (I put that in italics because there is a passion in the word) mustard of any kind and he likes these, so don't let that keep you from trying them out.

Baked "fried" Chicken Strips

Ingredients:
Olive Oil Cooking spray
2/3 cup instant oats ground in food processor*
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
1 tsp paprika
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 lb. boneless skinless chicken breast cutlets**
2 tablespoons Dijon mustard
2 tbs Plain Yogurt

Directions:
1. Preheat oven to 400 degrees F.
2. Coat a large baking sheet with cooking spray.
3. In a shallow dish, combine oats, garlic powder, onion powder, mustard powder, 4. paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
4. In another shallow dish mix mustard with yogurt. Dunk each chicken cutlet with Dijon mustard yogurt mixture. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with olive oil cooking spray.
5. Bake 15 min., flip cutlets and bake another 15 min. until golden brown and cooked through.

*Another thing I have found that makes things easier is to ground up some dried stuffing mix (I have a few bags of Arrowmills organic Italian stuffing in my pantry) and use that for the breading, no seasonings necessary!

**Cutlets are sometimes more expensive so, I will usually buy breasts and cut them up in long strips. Besides, there is some kind of funky cartilage that is ALWAYS in cutlets that baffles both P and I...What is that??