CRUNCHY CHICKEN STICKS

1 egg
15 stoned wheat crackers, crushed (about 1 cup)
1/3 cup grated Parmesan cheese
1 1/2-2 lbs. chicken tenderloins or boneless, skinless chicken breasts, (if using boneless chicken breasts, cut them into 1-inch wide strips)
1-2 Tbsp. butter, divided
1-2 Tbsp. olive oil, divided
10-15 wooden skewers (optional)
1 cup ketchup, barbecue sauce or honey mustard, for dippin

In a shallow bowl, beat the egg. In a second shallow bowl, combine the crushed crackers and cheese. Dip each tenderloin in the egg (allowing extras to drip back into the bowl) and then coat it with the crackers and cheese mixture. Set them aside on a plate.

In a large skillet, melt 1 Tbsp. of butter into 1 Tbsp. olive oil over medium heat. Cook the tenderloins in one layer for about 4 minutes per side, until they are nicely browned. Continue until you have cooked all the tenderloins, adding the additional butter and oil to the pan if needed. Put the cooked tenderloins on a clean plate. If you are using the skewers, push them lengthwise through some or all of the chicken tenderloins. If you are using sharp wooden skewers, push them all the way through so the kids won't accidentally bite the ends. Serve the chicken sticks with one or more of the dipping sauces for extra flavor.



Number of Servings: 6

Recipe submitted by SparkPeople user EMCAZIER.