MAKE IT CUTE

1 cup bread crumbs (2 pieces plain whole wheat bread)

Olive oil

2 tablespoons grated Parmesan or Romano cheese (not the junky stuff in the cardboard container)

1 teaspoon dried thyme

A dash of salt and cayenne pepper

Freshly ground pepper

2 tablespoons Dijon mustard ("Grey Poupon" is good.)

1 pound boneless, skinless chicken pieces; white meat (preferably naturally-raised)

1. Preheat the oven to 375. Over a plate, roll pieces of bread between the palms of your hands until you've made a cup of very small bread crumbs. Leave the crumbs on the plate to dry out while you prepare the rest. Put a piece of heavy-duty aluminum foil onto a large baking sheet. Smear a generous amount of oil onto the foil with a paper towel.

2. Put the cheese, thyme, salt, cayenne, and pepper into a medium mixing bowl. Put the bread crumbs into the bowl and stir to mix. On a cutting board, carefully cut the chicken into two-inch long strips.

3. Put the mustard onto the empty bread crumb plate. Brush or spoon the mustard onto both sides of a piece of chicken. Dip the chicken into the bread crumb mixture so it's well covered and place on the baking sheet. Continue with the rest of the chicken.

Serve: Arrange on a platter and dip chicken into a small bowl of barbecue sauce or ketchup. Or, make a sandwich with a bun, lettuce, tomato, and mayo. Leftovers can be refrigerated for a few days.

Measuring cups, spoons

Large baking sheet, heavy-duty aluminum foil

Medium mixing bowl

Cutting board

Paring or small knife

Optional: Basting brush

by GL | 2/1/2016