Crispy Parmesan Chicken

These baked-not-fried chicken fingers have a healthy crunch. Serve with tomato, salsa or add to salads or sandwiches.

Servings: 4

1 lb (500 g) boneless skinless chicken breasts
1 egg white
1/3 cup (75 mL) grated Parmesan cheese
1/3 cup (75 mL) crumbled cornflakes
1/2 tsp (2 mL) paprika
Pinch each salt and pepper

Cut chicken breasts crosswise into 1/4-inch (5 mm) thick strips.

In pie plate or shallow dish, whisk together egg white and 2 tsp (10 mL) water. In another pie plate, stir together Parmesan cheese, cornflake crumbs, paprika, salt and pepper.

Dip each chicken strip into egg white mixture, roll in crumb mixture and place on greased or parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for 15 to 20 minutes or until crisp, golden and no longer pink inside.