Crispy Parmesan Chicken Strips – Great Tastes of Manitoba

Ingredients

½ cup (125 mL) mayonnaise
½ tsp (2 mL) Dijon mustard
½ cup (125 mL) grated Parmesan cheese, divided
½ tsp (2 mL) dried basil, crumbled
¼ tsp (1 mL) dried chili flakes (optional)
⅔ cup (150 mL) panko crumbs
3 skinless, boneless chicken breasts cut lengthwise into 4-5 strips per breast, or 20 chicken breast filets.

Preheat oven to 425°F.
In shallow dish combine mayonnaise, Dijon mustard, ¼ cup Parmesan cheese, basil, and chili flakes.
In another shallow dish, spread out panko crumbs and remaining Parmesan. Combine well.
Roll each chicken breast strip or filet in mayonnaise mixture, and then roll in panko mixture until coated on all sides.
Arrange chicken strips on a parchment lines cookie sheet 1-inch apart so strips do not touch each other.
Bake for 7 minutes on one side then turn over chicken strips and continue baking until chicken is crispy and meat thermometer reads 165°F (74°C), about 7 more minutes.
Serve hot with a favorite dipping sauce or cool thoroughly and serve over salad.