4bonelessskinless chicken breasts, sliced into strips (we sliced each breast into three strips)
2Tand 2 tsp mayo
1cupParmesan cheesegrated very fine (a 12oz block of Parmesan will be about 1 cup)
Preheat oven to 425.
Cut your Parmesan (about 12oz worth) into 1" chunks and run through your food processor until very finely ground. You could also grate the cheese - just remember that you are looking for the tiniest flakes possible.
In a bowl, mix together the Parmesan, paprika, salt, and pepper. (Alternately, you could also toss these ingredients into a gallon-size Ziplock bag.)
Place your chicken in a separate bowl. Add the mayo and toss until the chicken is covered evenly in mayonnaise. It should all have a light coating.
Add one piece at a time to the Parmesan mixture and coat thoroughly (if your Parmesan is in a bag, add one piece at a time and shake until covered).
Cover a large shallow pan (we used a cookie sheet with edges) with foil and add the pieces so they do not touch.
Bake 20-25 minutes in a preheated 425 degree oven until golden brown and tender. Every oven is different - start checking to see if they're done around 20 minutes.
21 Day Fix Container Counts (1 serving = 3 strips): 1 red, 1 blue, 2 tspWeight Watchers Points (1 serving = 3 strips):Purple plan: 6 pointsGreen plan:10 pointsBlue plan: 6 pointsDid you make this recipe? Share a picture and tag @carrieelleblog on Instagram or Facebook!