1/2 cup regular mayonnaise (not light)
1/2 tsp Dijon mustard
1/2 cup grated Parmesan cheese, divided
1/2 tsp dried basil, crumbled
1/4 tsp dried chili flakes (optional)
2/3 cup panko crumbs
20 chicken breast fillets*
Pre-heat oven to 425F
Combine mayo, Dijon, 1/4 cup Parmesan, basil and chili flakes in a shallow dish.
In another shallow dish, spread out the panko crumbs and remaining Parmesan.
Roll each chicken filet in the mayo mixture, and then roll in the panko mixture until coated on all sides.
Arrange chicken strips on a parchment covered cookie sheet so the strips don’t touch each other.
Bake for 7 minutes on one side then flip strips and continue baking until chicken is crispy and meat thermometer reads 170F (about 7 more minutes). Serve hot with a favorite dipping sauce or cool thoroughly and serve over salad.
Tip: Double or triple this recipe so you have leftovers for lunch the next day.
* If you can't find chicken breast fillets, slice 4 boneless skinless chicken breasts lengthwise into 4-5 strips per breast
As seen on Great Tastes of Manitoba 2014/2015