A recipe that will become a family favourite.
3 pounds (1 1/2 kilos) boneless, skinless chicken breast ( 5-6 half breasts)
1/2 cup (65g) flour
2 tablespoon (30ml) water
2 cups (180g) Panko breadcrumbs
1/2 cup (50g) grated Parmesan cheese
1 teaspoon (5ml) dried oregano
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) pepper
Favourite dipping sauce
Preheat oven to 400F (200C).
Prepare baking sheets with parchment paper or spray with cooking spray.
Cut each chicken breast, lengthwise into 4-6 strips.
Place the flour in a shallow dish. In another shallow dish, beat the eggs and water together. In a third shallow dish, mix the Panko, Parmesan, oregano, salt and pepper.
Dredge each chicken piece in the flour, then the egg mixture, followed by bread crumb mixture making sure to coat evenly. Place on the prepared baking sheet.
Bake for 20-25 minutes, turning once until the chicken is no longer pink in the centre and the chicken fingers are golden brown on the outside.
Serve with your favourite dipping sauce.
Transfer pan to the oven and bake for 12-15 minutes, turning once, until golden brown and cooked through. Serve hot.