OVEN-FRIED CHICKEN WITH ANDOUILLE SAUSAGE

FOR THE CHICKEN:
2 ounces andouille sausage, finely chopped
1 cup crisp rice cereal (not flakes)
1/4 cup freshly grated Parmesan cheese
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 large cloves garlic, finely minced
1 large egg
4 (5-ounces each) boneless, skinless chicken-breast halves
FOR THE SAUCE:
1/2 cup nonfat plain yogurt
1 tablespoon minced fresh parsley
2 teaspoons fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon salt

TO PREPARE THE CHICKEN:
Preheat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray and set aside.

Cook sausage in medium-size skillet over moderate heat until lightly browned and almost all fat cooks out - about 3 minutes. With slotted spoon, remove sausage to paper towel to drain. Discard skillet drippings.

Place cereal in plastic bag and roughly crush with rolling pin. Transfer cereal to large bowl and mix in cheese, paprika, cumin, salt and pepper. Add drained sausage and garlic and toss well to mix.

Beat egg until frothy in medium-size bowl. Dip each piece of chicken into egg, then into cereal mixture, pressing to coat. Arrange chicken pieces, not touching, on prepared baking sheet.

Bake uncovered until well-done in center, about 30 minutes.

TO PREPARE THE SAUCE:
Whisk together all sauce ingredients in a small bowl.

TO SERVE:
As soon as chicken tests done, serve. Pass sauce separately.

Makes 4 servings

Nutrition information for one serving: 289 calories, 7 g fat (2 g saturated), 151 mg cholesterol and 556 mg sodium.

Grand-prize entree in the Good Morning America contest, from Sandy Greene of Wayne, Pa.

Source: The Good Morning America Cut the Calories Cookbook by Jean Anderson and Sara Moulton