Jill’s Crispy Herbed Chicken Strips

3-4 boneless, skinless chicken breasts cut into strips
1 egg, beaten
2 cups panko bread crumbs
1/4 cup dill, chopped
salt and pepper, to taste


Cut 3-4 chicken breasts into wide strips; season with salt & pepper. Dip into beaten egg, then a mixture of 2 cups panko bread crumbs and 1/4 cup chopped dill. In batches, cook the strips in 1/2 inch of olive oil over medium heat until golden & meat is cooked through. Serve with ranch dressing and cucumber spears.