3 chicken breasts
vegetable oil
1/2 cup herb stuffing mix
1/2 cup grated Parmesan cheese
1/2 cup flour
1/2 cup milk
1 tsp. Italian seasoning (optional)
1 tsp. chicken seasoning (optional)
1 tsp. Nature's seasoning (optional)
1 tsp. garlic salt (optional)

Cut breasts as long as possible about the size of chicken tenders. Use a roller to make stuffing very fine. Mix with Parmesan cheese in shallow bowl. Mix flour with seasonings in a shallow bowl. Dip chicken strips in flour, then in milk (or egg whites, or 1 cup butter melted), then roll in stuffing mixture. Set aside on wire racks for 15 to 20 minutes (this sets the breading to the chicken).

Heat oil on med-high in a large skillet. Use enough oil to have about 1/2-inch layer in the pan. Place strips carefully in pan using tongs. Do not reduce heat. Cook a few minutes until brown and crusty. Flip over to cook other side. Place on foil that has been sprayed with butter spray.

Place in preheated 425°F oven. Bake for 10 to 25 minutes depending on thickness of the strips. Check often so they don't get too crispy. Very good served with noodles.

Submitted by: Joy C.