Crispy Parmesan Chicken Strips

My kids LOVE these chicken strips. Actually, my husband and I like them, too! They taste great when added to pasta and alfredo sauce or made into tortilla wraps. Or, served with oven-baked french fries for a fast, kid-friendly meal. The best part is that I know exactly what is in them--real meat.

Crispy Parmesan Chicken Strips
Adapted from Pampered Chef’s Stoneware Sensations, 1997

1 ½ c. seasoned croutons, crushed (I smash them in a ziptop bag with my rolling pin)
1 ½ oz. (1/3 c.) fresh Parmesan cheese, grated
1 tsp. dry parsley
¼ tsp. garlic salt
2 egg whites
1 Tbs. water
1 lb boneless, skinless chicken breasts, sliced into 1" strips (~3 chicken breasts or substitute chicken tenders)

In a shallow dish, mix the crushed croutons, Parmesan cheese, parsley, and garlic salt. In a separate shallow dish, mix the egg whites with the water. Dip the sliced chicken breasts into the egg mix, then into the crumb mix. Gently press the crumbs onto the chicken strips to thoroughly coat.


My WONDERFUL friend Meli demonstrates the fine art of chicken strip assembly!

Place the coated chicken breasts in a single layer on a cookie sheet lined with wax paper, about ½" apart. Freeze until solid. Remove the frozen chicken strips to a labeled gallon ziptop bag.

On cooking day, place the chicken strips on a cookie sheet and cook at 450 degrees for 15-20 minutes or until the juices run clear.