2 whole chicken breasts, skinned, boned, halved and cut into 1/2-3 inch strips 2 eggs Olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup spelt breadcrumbs 1 cup walnuts, finely chopped mustard mayonnaise dip (absent of avoids) Preheat oven to 425°F (218°C).
Beat the eggs with 1 tablespoon of olive oil, salt and pepper in a shallow bowl.
Combine together breadcrumbs and walnuts. Mix well.
Dip the chicken strips in the egg mixture and then coat with the mixed breadcrumbs.
Arrange half of chicken walnut strips in a single layer in jelly-roll pan. Pour 1/4 cup oil around.
Repeat with the remaining chicken strips, arranging in a second pan.
Put one pan in center and another one in upper third of preheated oven. Bake for 15 minutes, reversing pan positions after 8-10 minutes.
Serve chicken walnut strips with a mustard mayonnaise dip.
Adapted from recipe at: http://best-recipes.salamandra-review.com/chicken-walnut-strips/
Yield: 8 servings ~ Calories per serving: 105
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