#81 Chicken Strips and Aioli Sauce

Ingredients

	Chicken Strips: 2 boneless chicken breasts 1½ cups panko breadcrumbs 2 teaspoons dried basil 2 Teaspoons garlic powder
	½ teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 eggs 1/2 cup flour Cooking Spray
	Aioli Sauce: Lemon Mayonnaise Garlic Red Wine Vinegar Directions:
	Preheat oven to 350˚F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside. In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with basil, garlic, salt, and pepper and any other spices you want to add. If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2″. Remove plastic and slice into strips. Dip the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips. Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time. To prepare aioli, combine all ingredients in a small bowl and whisk to combine. (I taste it as I add ingredients and continue to add until I get the taste I want. There is no exact measurements)