japanese chicken fingers

3tbsp butter
1 lb shiitake mushrooms, steams discarded and caps finely chopped
1 tbsp fresh thyme leaves, finely chopped
2 large eggs
1 cup flour
1 cup panko (japanese bread crumbs)
1lb chicken no skin

preheat the oven for 450F in a large skillet, melt butter over med heat. add the mushroomes and thyme and season with salt.
Cook, stirring frequently, until the mushrooms are brouned and their juices cooked off, about 10 mins. set aside to cool.
Place a cooling rack on top of a baking sheet and set aside. place the eggs and flour in separate shallow bowls; lightly beat the eggs. in another shallow bowl, combine the mushroom mixture with the panko.
on a work surface, ound the chicken 1/2 inch thick and cut into 1-by-4-inch pieces. sprinkle each piece with salt, then coat with flour and pat off the excess; dip into the egg and roll in the mushroom mixture. place the chicken fingers on the prepared baking sheet and bake until golden and cooked through, 10 to 12mins

Number of Servings: 6

Recipe submitted by SparkPeople user SMILEYOURCUTE.