Place Panko and spices in a bowl. In another bow, beat the egg. Spray baking sheet with Pam or oil it. This makes clean up easier.
If using chicken breasts, cut them diagonally into about 3-4 slices. Dry the chicken with paper towels. Dip each chicken strip into flour and then shake to get rid of excess. Then dip into eggs, and then into the seasoned Panko crumbs. Press crumbs into the chicken. Lay each strip onto the greased baking sheet. Before placing in the oven, spary chicken lightly with Pam, or drizzle with about 1 T. melted butter. Bake in a 425 degree preheated oven for about 15-20 minutes. And there you have some really crunchy and delicious chicken strips! Or, you can cut them into nugget size, if desired. Enjoy!
Don’t forget for summer…the great 7-Layered Salad!!!
(This can be layered in a glass bowl or for more even distribution use a 9 x 13 pan) 1 head chopped iceberg lettuce (1st layer)
½ cup chopped celery (2nd layer)
½ cup chopped green pepper (3rd layer)
½ cup chopped green onion (4th layer)
1 package frozen green peas, thawed (5th layer)
1 cup shredded cheddar cheese (6th layer)
8 slices crumbled bacon (7th layer)
¾ cup sour cream mixed with ¾ cup mayonnaise
1 Tablespoon sugar
Spread dressing on top and chill (This is how the original recipe is stated. I prefer to not put the dressing on top) I let people put their own on.
(or if you prefer you can make homemade ranch dressing or use bottled for your salad)