Parmesan Chicken Sticks.. something for the kids.

A healthier alternative to those nasty frozen chicken nuggets that are filled with preservatives and other crap. Hint, use freshly grated parmesan cheese. Makes all the difference in the world.
Also, it can't hurt to add a dash of oregno to the bread crumbs.

Ingredients:
1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long)

Directions:
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick with dipping sauces. I like honey mustard the best.

Also, you can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.