Panko-crusted Chicken Fingers

This is a great weeknight meal if you are getting sick of chicken the same old way over and over again. I do find that when I half the recipe for myself (to 2 chicken breasts) I keep the crumb mixture and sauce so as not to run out because they are too delicious! I like to serve this with salad. Serves 4. Recipe courtesy of Canadian Living with gluten free adjustments.

4 boneless chicken breasts
2 eggs
1 cup finely-grated parmesan or parmigiano-reggiano cheese
1 cup panko or bread crumbs (I have found gluten-free panko crumbs by Kinnikinnick in the bakery section of some Safeways)
4 tsp fresh chopped oregano (or 2 tsp dried)
1 tsp salt (I always reduce)
1/2 tsp each pepper and paprika
1/4 cup butter, melted (I leave this out to decrease the chance of heart attack)
Honey-mustard sauce:
1/3 cup light mayo
2 Tbsp dijon mustard
1 Tbsp liquid honey

In small bowl, stir mayo, dijon and honey. Refrigerate for up to 3 days.

Between sheets of plastic wrap, pound chicken with a rolling pin until it's about 1/2 inch thick. Cut lengthwise on diagonal into 10x4 cm strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.

One at a time, dip chicken strips into eggs, letting the excess drip off. Dredge in cheese mixture, coating generously (which is why I sometimes make more).

Arrange on greased baking sheets; drizzle with butter (I leave out). Bake in 425 F oven until golden, crispy and no longer pink inside, usually about 15 minutes.

Serve with dipping sauce and great with snap peas!

Courtesy of Canadian Living