Chicken Parmesan Strips

Makes 4 servings

1 pound boneless, skinless chicken breasts cut into strips
½ cup skim milk
1/3 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley
¼ teaspoon ground black pepper
Marinara sauce for dipping

Place the chicken in a shallow bowl and cover with the milk. Cover and refrigerate for at least 15 minutes or up to 4 hours.

Preheat the oven to 375. Coat a baking sheet with non-stick spray.

In a shallow bowl, combine the bread crumbs, Parmesan, parsley and pepper. Dip the chicken into the crumb mixture to coat well. Place on the prepared baking sheet. Coat each piece of chicken with no-stick spray (use olive oil spray for the most flavor).

Bake for 20 minutes, or until chicken is no longer pink in the center when tested with a sharp knife.

*I have also made this with 1-2 chicken breasts. You can mix the bread crumbs, Parmesan, parsley and pepper and keep it in a ziploc in the freezer. Then you can pull it out and just use some of it if you don't want to make 4 servings. I just sprinkle it on top of the chicken, flip it on the baking sheet and repeat so I'm not dipping it (that way you can keep the leftover spices). I've also skipped the part about soaking it in milk.