I had four very large boneless skinless breasts. You can use any boneless, skinless fowl. Martha Stewart says kosher is the best, just rinse it... but then make sure to clean your sink.
Beat 2 eggs (less for less meat) in a bowl or large measuring cup.
In a shallow bowl or plate mix bread matzoh meal or bread crumbs with your favorite herbs and spices. Or, mix in a zip-top bag. This time I used a generous amount of "Philadelphia fish and chicken seasoning." I've also done this with Italian herb mix. Salt and pepper, optional, to taste.
Rinse chicken breasts and cut into strips with meat shears. I did four strips per breast. Submerge strips in egg, shake of excess, then dredge in topping on both sides. Alternatively, toss chicken strips into the zip-top bag with topping, and let the kids mix it up, like shake-n-bake!
Lay breaded strips in a single layer in a lightly greased pan and bake until golden brown.
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