Prep. time: 5 minutes
Cooking time: 10-15 minutes
- 2-4 chicken breasts, sliced into strips (I used two to serve 3 people and we had some left over)
- 1/2 cup seasoned, dry bread crumbs (Italian seasoning)
- 2 tsp. dry basil
- 1 tsp. dry parsley
- 1 tsp. dry Italian seasoning
- 1 tsp. garlic powder
- Salt and pepper
- 1 egg, beaten
- Margarine or butter (at least 2 tbsp.)
- Tomato or marinara sauce of your choice (I use Bertolli brand)
Preheat the oven to 200*F. In a medium bowl, combine the bread crumbs, basil, parsley, Italian seasoning, garlic powder, and a little bit of salt and pepper. Whisk together with a fork until well blended. Put the beaten egg in a slightly smaller bowl. Dip the chicken strips into the egg, then dip them in the bowl with the crumb mixture, coating them completely. Set the strips aside on a plate to prepare for cooking. Heat a medium skillet over medium high heat and add a little butter. Cook the chicken strips in batches, being sure to flip them over in the pan so they get golden brown on eat side (add more butter to the pan as you go along). Put cooked chicken strips in an oven-safe dish and put them in the oven to keep warm while you cook the remaining strips. In a small microwaveable pot with a lid, add the desired amount of tomato or marinara sauce and heat in the microwave until hot, about 2-4 minutes. Once the last batch of chicken is cooked and added to the dish with the other chicken, remove from the oven and serve the strips with the warm sauce.
This dish is incredibly easy and quick to make, and you probably won't have to go grocery shopping to make it because the ingredients should be readily available in your kitchen. Whether served atop pasta, alongside herb-crusted potato wedges, or in another way, these flavorful Italian-style chicken strips are sure to please.