1 lb boneless, skinless chicken breasts
1 tbsp. butter
1 tbsp. canola oil
1/2 cup Italian-style breadcrumbs
1 tsp. smoked paprika
1/2 tsp. each, dried thyme and dried mustard
salt and pepper, to taste
1/4 tsp. cayenne pepper
1/4 cup 1% milk

Cut chicken into strips. Melt butter and oil, add to a baking sheet, coat evenly.

In a shallow dish, combine breadcrumbs, paprika, thyme, mustard, salt and pepper. Add cayenne pepper. Pour milk into separate shallow dish. Dip chicken into crumb mix, then into milk. Dip again into crumb mix. Arrange on baking sheet, turning to coat in butter/oil mix.

Bake in a preheated 375°F oven for 15 minutes (or until juices no longer run pink), turning once until crispy and browned.

Submitted by: Sherry Monfils