Oven-Baked Chicken Strips

Chicken strips are ubiquitous on restaurant children's menus, but that's probably because almost everybody likes them. This healthier oven-baked alternative to the deep-fried kids' staple is perfect for school lunchboxes (it's good cold) and tasty enough for an easy weeknight meal. Serve them with dipping sauces like BBQ sauce and ranch dressing.

The kids can pitch in and help make these, too. Have them assemble the ingredients and shake the chicken in a bag to coat with breadcrumbs. Using chicken tenders means you don't have to cut anything, too. Japanese-style panko breadcrumbs make these nice and crispy, but regular breadcrumbs will work as well.

Ingredients

• 1 pound chicken tenders or boneless, skinless chicken breasts
• 1/2 cup Greek yogurt (whole milk is best)
• 1 tsp Dijon mustard
• 1 cup Panko breadcrumbs (or as needed)
• Salt and freshly ground black pepper to taste

Directions

Preheat oven to 425ºF. Slice chicken breasts, if using, into strips.

Season chicken with salt and pepper. In a medium bowl, whisk together yogurt and Dijon mustard. Combine chicken with yogurt mixture and stir coat chicken pieces evenly.

In a large plastic zip-lock bag, add chicken and breadcrumbs and shake to coat evenly. Line a baking dish with parchment paper or foil and spread chicken strips on it.

Bake for 15–20 minutes, turning over halfway through, or until golden and chicken is cooked. Serve hot or at room temperature.