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1
Place bread crumbs and sesame seeds into a dry saucepan.
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2
Make sure that the saucepan is large enough so that the crumb mixture is spread out evenly and can toast evenly.
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3
Heat the crumb mixture over medium-low heat; stir often.
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4
(It may seem like it takes a while for the crumb mixture to start toasting, but once it starts, it toasts quickly.
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5
You want to stand by and stir the mixture often to prevent burning.)
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6
Once the crumb mixture is toasted, remove from heat and set aside.
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7
Preheat oven to 400 degrees F.
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8
Set a sheet of plastic wrap down on a cutting board.
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9
Place both chicken breasts on the plastic wrap.
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10
Place another sheet of plastic wrap over the chicken breasts.
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11
With the meat mallet, pound out the chicken breasts to slightly flatten/even them out.
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12
Dont flatten them out too thin; just enough to even out the meat for four nice chicken strips.
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13
Once the meat is flattened out, discard the plastic wrap.
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14
Slice the chicken breasts diagonally to get the most out of it.
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15
I ended up with some nice meaty chicken strips this way.
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16
Once the chicken is sliced, wash up and set up your dredging station by lining up your flour, egg mixture, crumb mixture, and lightly greased baking pan.
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17
Dredge each chicken strip into the flour, egg, crumb mixture, and then set on the baking sheet.
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18
Once all of the strips are nicely coated, bake in the oven for approximately 25 minutes or until chicken has an internal temperature of 165 degrees F.
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19
For the spicy chili peanut dipping sauce: In a small dipping bowl, mix all of the ingredients thoroughly until a nice thick dipping sauce has formed.
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20
Garnish with a few extra scallions (optional).
