Adapted from Canadian Living
4 boneless skinless chicken breast halves
2 eggs
1 cup finely grated Parmesan cheese (the real stuff, not powdery stuff)
1 cup Panko (Japanese bread crumbs)
4 tsp chopped fresh oregano (or 2 tsp dried)
1 tsp salt (I skipped the salt-the cheese was salty enough)
1/2 tsp pepper
1/2 tsp paprika
1/4 cup butter, melted
Slice the chicken breasts into "fingers". Usually I remove the chicken tender part, then slice the breast on the diagonal into 5 pieces.
In a bowl, combine the panko, cheese, oregano, salt, pepper, and paprika.
In a separate bowl, crack and beat the eggs.
Working assembly-line style, dip the pieces of chicken into egg. Let the excess drip off, and then roll in the panko/cheese mixture, pressing to make the crumbs adhere. Transfer to baking sheet. Continue until all the chicken is coated. Drizzle with the melted butter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCH1y1G9nJypi5xOCvNbAB2nSjJqDFiP6KG4phpiHxvZmAS9zebmaBkHZ7hRdBahZCuSRVm5OAKPOCWy_cHNn0_V0yW3izulfGzLTF_1RTLRxuzF_tQ0fzi3KmVq99ifO_DWoXi82yDg/s400/chicken+fingers.jpg)
Bake the chicken in a 425 F oven for about 15 minutes, or until golden, crispy, and cooked through. What I love about these is that You can make them ahead of time and freeze them, raw, for up to two weeks. Bake straight from frozen and add 5 minutes to the cooking time.
They were delicious! Very crunchy and cheesy-almost a bit too cheesy. Next time I'd reduce the cheese to 3/4 cup and add 1/4 cup more Panko crumbs.
Makes 4 servings.
Honey Mustard sauce
1/3 cup light mayonnaise
2 tbsp dijon mustard
1 tbsp liquid honey
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbHPc-wjw93vIZ_aItiL84n1GBWipFCf8TbjVpEiBS6EsbHpHe2LQMxxzYlZVtIVUYAvvO1xWLTaAni6FC_I261xSBuCAQZxG5FkjQeBdI_fpxfY4H0YzLwtSjEh9nQk-c6iYfHKM6Y8/s400/honeymustard+chic+fingers.jpg)
Stir together in a bowl and serve with raw veggies and the chicken fingers.