Pre-heat oven to 400 degrees. Cut chicken breast into strips. Pat them dry with a paper towel. In a gallon size ziplock bag, add one large egg, whisk with fork. Add chicken strips to the bag and toss to coat them all with the beaten egg.
In a medium size bowl or pie plate, add bread crumbs, Italian seasoning, garlic salt, onion powder and parmesan cheese; mix to combine.
Line a baking sheet with foil and place a wire rack on top, lightly grease with cooking spray (cooking the chicken on the rack ensures a nice crispy chicken strip on all sides).
Take each chicken strip and and dip it in the bread crumb mixture. Pressing as much of the bread crumbs as you can onto each piece. Place strip on the wire rack. Repeat until all the chicken is coated in the bread mixture.
Bake for 15-25 minutes until chicken is golden brown and cooked through (165 degrees F). Enjoy!
This recipe makes a lot. Feel free to cut it in half, it'll work just fine.
“Biceps After Babies Crispy Parmesan Chicken Strips”
Macros for one serving (1/8 of sauce recipe)
Cal 135 P 28.4 g C 6.7 g F 2 g
PRO TIP: Serving size is 1/8 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan/plate and divide that by 8 to see how many grams one serving is.