2 boneless, skinless chicken breasts (you know we love organic!)
1 cup flour
2 eggs
2 cups panko breadcrumbs
1 teaspoon salt
Freshly ground black pepper
3 tablespoons olive oil
Plenty of Red Duck Ketchup and/or BBQ Sauce, for dipping (we really like Original Ketchup and Applewood Smoked Molasses BBQ Sauce here)

Preheat oven to 425ΒΊ F.

In a small bowl, combine the flour with the salt and pepper. In another small bowl, whisk the eggs together with a couple tablespoons of water. Put the breadcrumbs into a third bowl. Line a baking sheet with aluminum foil, then drizzle about half of the olive oil onto the foil and spread it evenly.

Slice chicken breasts into strips about 1/2 an inch thick. Dredge each strip in the flour mixture, followed by the egg mixture, followed by the breadcrumbs. Arrange strips on the baking sheet and drizzle with the remaining olive oil.

Bake until cooked through (about 20 minutes), turning over halfway through the cooking time. Serve with plenty of Red Duck Ketchup and/or BBQ Sauce, for ducks of all ages to dip, dip, dip to their hearts' content!

Serves 4.