- 3-4 boneless chicken breasts
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1 cup seasoned bread crumbs
- 1/2 cup Parmesan, grated
- Butter
- Olive oil
- Bamboo skewers (6 to 10 inches long)
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Thread the chicken strips onto the skewers. Place the skewers in a baking dish. Melt about 1 T. of butter and mix with about 1 T. of olive oil. Drizzle the butter/oil mix over the chicken strips in the pan. Bake the strip skewers at 375 for 10-20 minutes or until cooked thoroughly to 160* internal temperature.
