Finely grated Parmigiano-Reggiano helps form a crisp and golden coating. Round out this finger-friendly meal with crunchy raw vegetables. The panko bread crumbs are available at many grocery stores and Asian markets.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2007
Honey Mustard Sauce: In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch (1 cm) thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch (10 x 4 cm) strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F (220°C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.
Nutritional facts Per serving: about
- Sodium 455 mg
- Protein 53 g
- Calories 556.0
- Total fat 32 g
- Cholesterol 251 mg
- Saturated fat 14 g
- Total carbohydrate 14 g
- Iron 16.0
- Folate 15.0
- Calcium 31.0
- Vitamin A 20.0
- Vitamin C 3.0