1 1/2 pounds boneless chicken — breast, meat only
1 tablespoon Oil — olive, salad or cooking
1/2 cup grated Parmesan cheese
1/2 teaspoon Salt — table
1/2 teaspoon black pepper
1/2 cup Splenda or equivelant Stevia
1 cup yellow mustard — French’s
How to Prepare:
Mix cheese, salt and pepper.
The beginning step is to turn those chicken breasts into something resembling strips. Take the breasts, one at a time, rinse them in water, and place them in a heavy duty freezer bag. Then place the bag with the breast in it on a sturdy counter or table and bang away at it with a hammer. Make nice, even hits, and hammer the breast out until it’s about 1/4 inch thick.
Now that you’ve hammered the chicken out to 1/4 inch thick, remove it from the bag and cut it into strips, lengthwise. You can make your strips as wide or as thin as you want. Once you’ve cut them into strips, roll them in the parmesan cheese and spices, until you have a fine coating.
Now, starting with a hot pan, fry the strips on medium high heat in the olive oil, for about eight minutes on each side, or until the chicken is easily pierced with a fork and the juices run clear. Once the strips are done, lay them on a bed of paper towels and drain off grease.
Mix the mustard and stevia for dipping sauce and enjoy.