Between sheets of plastic wrap, pound chicken with flat side of a meat pounder (or a rolling pin) until 1/2 inch thick. Cut lengthwise on diagonal into 1 1/2 inch strips.
In a bowl, whisk eggs. In a shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper, and paprika.
One by one, dip chicken strips in egg and dredge in cheese mixture, pressing to adhere to chicken. Arrange on parchment paper-covered baking sheet and drizzle with butter. Bake at 425F until golden crispy brown and no long pink inside (approximately 15 minutes).
HONEY MUSTARD SAUCE- Mix together the mayo, mustard and honey. Cover and store in the fridge for up to 3 days.
Originally Submitted
11/15/2009
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