Crispy Chicken Fingers

1/2 cup plain yogurt. Low fat is fine.
1/2 tsp tarragon. Skip it if you like.
a dash of salt
a dash of pepper
1 1/2 cups finely crushed Corn Flakes. Put them in a ziplock bag and let your kid pound them to atom-sized molecules.
1/4 cup grated Parmesan
1 1/2 pounds boneless chicken breasts

Preheat the oven to 400. Grease a cookie sheet OR cover it with Parchment paper.

In a bowl, mix together yogurt, tarragon, salt and pepper and mix. In another bowl, mix together the cornflakes and Parmesan.

Cut the chicken breasts into fingers or nuggets. Dip each piece into the yogurt mixture and then roll it around in the cornflake mixture. Once coated, lay each piece on the cookie sheet.

Bake for ten minutes and then turn the cookie sheet around and bake for another 10 minutes.