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Parmesan Crusted Chicken Strips
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Serves 6
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Ingredients:
6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups Italian seasoned dry bread crumbs
1 tablespoon Italian seasoning
1/2 cup freshly grated Parmesan
1 tablespoon Unsalted butter
1 tablespoon Olive oil
Directions:
Cut each breast into 1/2 inch strips.
Combine the flour, salt, and pepper on a dinner plate.
On a second plate, beat the eggs with water.
On a third plate, combine the bread crumbs, Italian seasoning, and grated Parmesan.
Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the breadcrumb mixture, pressing lightly.
Heat butter and olive oil in a large nonstick sauté pan and cook 6 chicken strips at a time, on medium-low heat for 2-3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken strips. Serve with Honey Mustard Dipping Sauce.
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Combine the flour, salt, and pepper on a dinner plate.
On a second plate, beat the eggs with water.
On a third plate, combine the bread crumbs, Italian seasoning, and grated Parmesan.
Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the breadcrumb mixture, pressing lightly.
Heat butter and olive oil in a large nonstick sauté pan and cook 6 chicken strips at a time, on medium-low heat for 2-3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken strips. Serve with Honey Mustard Dipping Sauce.
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