Baked Chicken Parmesan Strips

Joe started making these quick and crispy chicken strips when Jenn was a teenager and her favorite food was chicken fingers. We were trying to get her to eat more healthfully rather than spending her paychecks at fast-food restaurants. These were a big hit, and we still make them even though our girls are on their own, and presumably making very healthy food choices at every meal.

By the way, if you want to annoy your teenager - and who doesn't, sooner or later - you can wait until they order chicken fingers and then whisper, "Chickens don't have fingers. What are you really eating?"

Ingredients

1 pound boneless, skinless chicken breasts
1/3 cup skim milk
1/3 cup nonfat dry bread crumbs or cereal crumbs
3 tablespoons grated Parmesan cheese
1/2 tsp oregano

1 tsp parsley

1/2 tsp paprika

Salt and pepper to taste

Directions

Cut chicken breasts into thin strips and place on a plate or shallow bowl. Pour the milk over the chicken and refrigerate for 15 minutes, while the meat absorbs the milk.

Preheat the oven to 375 degrees. Spray a baking pan with cooking spray.

Stir together the rest of the ingredients and spread the mixture on a plate. Roll the strips in the crumbs and place them on a pan, not touching each other. Spray the tops of the strips with more cooking spray.

Bake for 20 minutes, or until the crumbs are crispy and the chicken is no longer pink in the middle.

Serves 4.