2 Wash chicken under cold running water and pat dry.
3 Season chicken strips with salt and pepper; set aside.
4 Make the marinade: In a bowl, combine yogurt and mustard. Set aside. Marinate for at least 5 hours.
5 Make the breading: To crush the cornflakes, place cornflakes in a resealable plastic bag; seal. Pound coarsely using a rolling pin. (If unavailable, use a small can, jar, or bottle to crush the cornflakes.). Repeat procedure with croutons.
6 Coat chicken: Roll in crushed cornflakes and croutons.
7 Bake for 20 minutes on prepared baking tray.
8 While baking, make the dip: In a bowl, mix together salsa and yogurt-mustard.