Parmesan Chicken Sticks

Submitted by Amy ~ www.sisterscafe.blogspot.com

Recipe Source: Barefoot Contessa Recipe

1.5 lbs boneless, skinless chicken breasts (abt 3-4)

1 cup flour

1 t. kosher salt

1/2 t. freshly ground black pepper

2 eggs

1 cup seasoned bread crumbs

1/2 cup grated parmesan

Unsalted butter

Good olive oil

Bamboo skewers (6-10 inches long)

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

Grab 3 dinner plates and set them before you. Combine the flour, salt, and pepper on the first dinner plate. Beat the eggs with 1 tablespoon water and place on second plate. Combine the breadcrumbs and parmesan on the third plate. Dredge (lightly coat chicken to be fried) chicken breasts on both side in the flour mixture, then dip both sides into the egg mixture and last, roll in the breadcrumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil (1 probably used about 1/2 that amount for each) in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

You can keep the chicken breasts warm for about 15 minutes on a cookie sheet in a oven preheated to 200 degrees while the rest of the chicken is cooked.