Chicken Fingers

• 1 lb boneless skinless chicken breast
• 14 cup flour
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 34 cup fine dry breadcrumb
• 2 teaspoons paprika
• 14 teaspoon dried thyme
• 12 small bay leaf

1. Cut chicken into two inch strips, about half an inch wide.
2. Pat dry with paper towels.
3. Place flour in shallow dish and eggs in another, and coating mix in a 3rd.
4. Dip chicken pieces into flour and shake off excess.
5. Dip into eggs.
6. Allow excess to drip off.
7. Firmly press into coating mix.
8. Arrange breaded chicken pieces in circle on 10 inch round microwaveable platter, with thicker portions to the outside.
9. Drizzle with melted butter.
10. Cover with paper towel.
11. Microwave on HIGH 4 1/2 - 5 1/2 minutes or until no longer pink inside.
12. Let stand 5 minutes.
13. Chicken coating Mix:.
14. In blender or food processor, combine bread crumbs, paprika, thyme and bay leaf.
15. Process until bay leaf is ground into fine powder.

chicken breast, flour, butter, eggs, breadcrumb, paprika, thyme, bay leaf

Taken from www.food.com/recipe/chicken-fingers-173671 (may not work)