PARMESAN CHICKEN STRIPS: I’ve always loved chicken. Parmesan chicken strips may be what some people call an appetizer. For me, I can make an entire meal of them. Give me a dipping sauce and I’m a happy camper! The type of sauce depends on how I feel any given day.
2 pounds boneless, skinless chicken breasts
1 egg, lightly beaten
1/4 cup skim milk
1/2 cup fine dry bread crumbs
1 teaspoon dried whole basil
1/2 teaspoon thyme
1/8 teaspoon onion powder
1/8 teaspoon pepper
vegetable cooking spray
Preheat oven to 400. Cut the boneless, skinless chicken breasts into 4 x 1 inch strips and set them aside. Combine egg and milk in a bowl and mix well. In another bowl, combine bread crumbs, basil, thyme, onion powder, and pepper. Mix well. Use baking sheets for cooking. Spray the baking sheet with vegetable cooking spray before processing the chicken. Take the chicken strips, dip them in the egg and milk mixture and then coat them completely with the bread crumb mixture. Place them evenly on the baking sheets you sprayed with the vegetable cooking spray. Bake for 18 minutes or until lightly browned. This recipe yields 2 1/2 dozen parmesan chicken strips.
You can always eat these plain. However, I do appreciate the extra moisture of a dipping sauce. There are several choices. I often use honey mustard dressing when I eat them. With this particular recipe, I also like marinara sauce to go with the flavor of these spices. There are other choices. Sometimes I appreciate using ranch dressing as a dip. Sometimes, depending on your tastes, you can mix things like ranch dressing and marinara sauce. It’s a great idea to experiment and find what your favorites are. I say favorites in the plural form because I sure love having choices!