Chicken Fingers

These Chicken Fingers are great, and the best part is you can make them in advance and cook them from frozen. If you have these and some french fries on hand, you've got an easy, healthy, 'fast food' dinner. I also like having these in the freezer to use in wraps for lunches.

Chicken Fingers

- 4 boneless skinless chicken breasts

- 2 eggs

- 1 cup finely grated Parmigiano-Reggiano (or Parmesan) cheese

- 1 cup panko or fresh bread crumbs

- 2 tsp dried oregano

- 1 tsp salt

- 1/2 tsp each pepper and paprika

- 1/4 cup butter, melted.

Between sheets of waxed paper, pound chicken with meat pounder or rolling pin until 1/2 inch thick. Cut on diagonal into strips (you can also use this recipe to make popcorn chicken, by cutting into small bite sized pieces). In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs and spices.

One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Coat generously with cheese mixture, pressing to adhere.

Store, layered between waxed paper, in airtight container and freeze for up to 2 weeks. Bake from frozen.

Arrange on greased baking sheets; drizzle with butter. Bake in 425F oven until golden, crispy and no longer pink inside, about 20 - 25 minutes.

If you'd like to cook them right away, decrease baking time by about 5 minutes.