My favorite Chicken Parmesan strips recipe:
Three boneless chicken breasts cut up into long strips
Baked Potatoes (I use Yukon gold or large white potatoes) made ahead of time. Bake in the oven or in microwave which ever you prefer. Make as many for family size needed.
Italian flavored panko bread crumbs
2 teaspoons of minced garlic
1 cup of half and half or milk
1 baggie gallon sized
marinara sauce click here for the recipe or bottled sauce
Place cut up chicken in a bowl of half and half.
Put cheese, bread crumbs, minced garlic, in a large baggie gallon size. Shake the bag to mix ingredients. Add cut up moistened chicken in the bag and shake. Place on a baking sheet lined with foil then drizzle with olive oil or parchment and oil sprayed. Bake at 400 till brown. You can also fry if you prefer. Remove from oven, pour sauce on top, shredded mozzarella, and more grating cheese, place in oven till cheese melts. Top chicken parmesan with a cooked baked potato and serve.
Suggestions for more toppings: Chopped black olives, chopped peppers, sautéed mushrooms, red pepper flakes for heat, cooked chopped broccoli, cooked spinach.
A faster version of this recipe would be to buy premade chicken tenders
Frozen style chicken tenders
Store bought sauce
Yukon Gold Potatoes microwaved
Place the tenders on a baking sheet, add the sauce of choice, top with mozzarella and load it up with grating cheese, bake until cheese is browned or melted and chicken is cooked.
Top a cooked baked potato with your cooked cheesy topped chicken and serve.