1 1/2 lb. skinless boneless chicken breasts (3 to 4)
1 c. flour
1 tsp. salt
1/2 tsp. ground black pepper
2 large eggs
1 c. seasoned bread crumbs
1/2 c. grated Parmesan cheese
butter
olive oil

You will need ice cream sticks.

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips. Combine the flour, salt and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and olive oil in a large 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 strips. Serve each strip on a skewer or stick. You can keep the chicken warm for about 15 minutes on a sheet pan in a preheated 200°F oven.

Yield: enough to feed 6 to 8 people.