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)
1/2tspPaprika
1/8tsppepper
1/2tspsalt
Instructions
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.
Video
Notes
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!