Parmesan Chicken Tenders

Ingredients:

3-4 Boneless, skinless chicken breasts (3 if large, 4 if medium)
1 Tsp. Paprika
1 Tsp. Salt
1/2 Tsp. Black pepper
1 Egg, beaten
1 T Butter (I use salted)
1 C All-Purpose flour
2 T Olive Oil
1/2 Finely grated parmesan cheese

Directions:

Trim any fat off chicken breasts and cut into 3-4 strips each. Place wax paper under and over the chicken and pound to tenderize. Be careful not to go overboard or the meat will tear.

In a pie pan combine paprika, salt, pepper, flour, and parmesan. Place the egg in a shallow bowl. Dip a chicken strip in the egg and coat on both sides. Let the egg run off a little until it stops dripping. Place the chicken into the flour mixture and coat thoroughly. Gently shake off excess coating and set aside. Do this to each chicken strip.

In a medium frying pan melt butter. Once butter is melted add the olive oil. Heat to medium or medium-high and once the oil is hot carefully place as many chicken strips as you can comfortably fit in the pan without touching. Keep an eye on the heat. You want it to fry hot and fast but not so hot it will burn. Turn chicken over when it's a nice golden brown on the first side.

When those are done you could place the first batch in a baking dish in the oven at 175 or 200 degrees to keep warm while you finish the others. Repeat with all the chicken strips.

If you're concerned that the chicken might not be done, cut into the biggest piece at its thickest point and make sure the juices are coming out clear. Enjoy!

In the recipe builder, a half of a breast (so two strips if you had cut it into four) come out as 7 points but it's really going to be a little less than that since much of the flour and olive oil are not actually consumed.

Serves 4-5 depending on serving size and breast size.