Parmesan Chicken Tenders

I tried a new chicken dish that we will definitely be making again. This chicken was so good it got this reaction from Cambria:

Cambria! The kid who rates all of our new experiments a 2 or lower... She ate the whole thing and asked for seconds... and she rated it a 24 :)

I found this recipe in the Barefoot Contessa Family Style Book I got from the library:

Parmesan Chicken Sticks:

1.5 lbs skinless boneless chicken breasts (3-4)-(I used a bunch of chicken tenders instead)
1 cup flour
1 tsp salt
1/2 tsp freshly ground black pepper
2 extra large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
Unsalted butter
Bamboo skewers (6-10 inches long) or ice cream sticks (I skipped this part)

Slice chicken breasts on a cutting board diagonally into four or five strips.

Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tbsp of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken breasts on both sides in the flour misture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tbsp of butter and 1 tbsp of butter and 1 tbsp of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes per side, until cooked just through. (I found that it took a little hotter or longer than this to achieve the crispy golden effect). Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

Yum! It was so good. This pic doesn't look so hot because I forgot to take a picture of it until they were half eaten and roughed up a bit...

Cliff rated it his first 10. The other kids and I rated it an average of 8.5.

Carbohydrates: 5-10g per piece

Calories: (I don't know yet...)