2/3 c plain low-fat yogurt
2/3 c spicy BBQ sauce
1-2/3 c panko bread crumbs
1/4 tsp ground cayenne pepper
1/4 tsp each salt and black pepper
1 lb TURKEY CUTLETS, cut into 3/4-inch strips
Preheat oven to 400 degrees F.
Mix yogurt and BBQ sauce together in a shallow pie pan. In another shallow pan, mix panko crumbs with cayenne, salt and black pepper.
Pat turkey dry with clean paper towels. Dip turkey strips into BBQ mixture, coating surfaces. Transfer turkey to panko crumbs and roll turkey in crumbs.
Lightly spray large shallow baking sheet with nonstick vegetable spray. Arrange turkey strips on baking sheet, allowing space between each piece.
Bake 15-18 minutes or until the internal temperature reaches 165 degrees F. Serve hot with extra chipotle BBQ sauce and salsa.