5 chicken breasts, sliced and pounded into 30 – 2 inch flat strips
½ cup all purpose flour
2 large eggs, beaten
2 cups panko bread crumbs
3 tablespoons fresh chives, chopped fine
3 tablespoons fresh parsley, chopped fine
1 teaspoon salt and a pinch of pepper
30 wooden bamboo skewers
Preheat oven to 425Â° F
Thread chicken strips onto tips of bamboo skewers
In 3 separate mixing bowls place flour, eggs and breadcrumbs (season eggs with the salt and pepper)
Mix the fresh herbs with the breadcrumbs until well mixed.
Dredge chicken with flour and then dip in egg mixture and then coat with the bread crumbs until evenly coated. Arrange chicken on flat lightly greased cookie sheet
Place in preheated oven and bake for approx. 15 minutes on each side, flipping once for even cooking.