Parmesan Chicken Sticks

1 1/2 lbs skinless, boneless chicken breasts
1 C flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs
1 C seasoned bread crumbs
1/2 grated parmesan
Butter
Olive Oil

Bamboo Skewers

Lay the chicken breasts on a cutting board and slice diagonally into 4 or 5 large strips.

Combine flour, salt and pepper on a dinner plate. Beat the eggs with 1 Tbsp. water and pour into shallow dish. Combine the breadcrumbs and Parmesan on another plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 Tbsp of butter and 1 Tbsp olive oil in large saute pan and cook the chicken strips on med low heat for about 3 min on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer stick.

You can keep the chicken breasts warm for about 15 min on a sheet pan in a preheated 200 degree oven.

Zucchini Bread

1 1/2 C flour
1/2 tsp baking soda
1/2 tsp nutmeg
1 C sugar
1 egg
1/4 C oil
1/2 C chopped nuts (optional)
1 tsp cinnamon
1/2 tsp salt
1/4 tsp baking powder
1 C finely shredded unpeeled zucchini
1/4 tsp lemon zest

Stir together flour, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl beat sugar, zucchini and egg. Add oil and lemon zest; mix well. Stir flour mixture into zucchini mixture. Fold in nuts if using. Pour into greased loaf pan and bake at 350 for 55 - 60 min or until toothpick comes out clean. Cool in pan 10 min. Wrap and store in fridge.