Crispy Chicken Strips
From the kitchen of Chef Tse

Makes 12 strips

• 2 large boneless, skinless chicken breasts
• 1 teaspoon smoked paprika
• 2 large eggs
• 1/2 medium clove garlic, peeled and grated
• 1/4 cup unbleached all-purpose flour
• 1 cup whole wheat or regular Panko (Japanese) breadcrumbs
• 4 teaspoons extra virgin olive oil
• Fresh lemon juice
• Salt and pepper

Remove any extra fat from chicken breasts and cut into six strips each. Sprinkle strips with salt, pepper and paprika on all sides. Pour flour into a shallow dish or cake pan and season with salt and pepper. Whisk together eggs and garlic; pour into second shallow dish. Pour breadcrumbs into third shallow dish and season if necessary.

Preheat oven to 350. Take one chicken strip and dredge in flour, shaking off excess. Dip strip in egg wash and then dredge in breadcrumbs. Place on plate and repeat with remaining strips.

Heat oil in an oven-safe nonstick pan over medium heat. When oil is hot, add strips and sauté until breadcrumbs are crispy and brown, about 2 minutes. Do not crowd pan. Flip strips and sauté on second side 1 minute. Place pan in oven and bake until strips are cooked through, about 5 to 7 minutes. Drizzle with fresh lemon juice and serve hot.

Honey Mustard Dipping Sauce
From the kitchen of Chef Tse

Makes about 1 cup

• 1/2 cup plain non fat Greek-style yogurt
• 1/3 cup Dijon mustard
• 1/4 cup honey
• 1/8 teaspoon salt

Stir all ingredients in small bowl to blend.