Whole Wheat Baked Breaded Chicken Strips

Whole Wheat Baked Breaded Chicken Strips

Breaded Chicken? Get it?  We're using bread this time to coat the chicken.  Think frugal!  My family doesn't prefer to eat the heels of the bread, and sometimes it's just destroyed anyway; so there's no eating it.  Here's something to do with extra bread.

Breaded Chicken Strips
Makes about 6 servings

Spray a large baking sheet with olive oil cooking spray or line it with parchment paper. Set it aside.

Cut about 1 1/2 pounds chicken breast into strips approximately 3" x 1" x 1/2."

Pulverize in a food processor:

4 slices whole wheat bread
1/2 tablespoon parsley flakes

Season the chicken strips with approximately:

1 teaspoon sea salt (I'm using pink Himalayan salt)
1/2 teaspoon garlic powder 
1/2 teaspoon lemon pepper

Allow the chicken to rest for at least 10 minutes after seasoning.

Melt 1/2 cup butter in a bowl.  Put about 1/2 cup of the bread crumb mixture into another bowl.  

One at a time dip the chicken strips into the butter, allowing the excess to drip off, then roll them in the bread crumbs.  Place them onto the prepared baking sheet.  Continue until all of the strips are coated, adding more crumbs to the working bowl as needed.

Bake the Breaded Chicken Strips at 375 for about 20 minutes or until they are sizzling and no longer pink inside (about 170F by thermometer.)

Enjoy!