Oven Fried Parmesan Chicken Strips

2 tbsp butter
1/3 cup reduced fat or regular baking mix
1/3 cup Parmesan cheese
1 1/2 tsp Old Bay seasoning
1/8 tsp black pepper
2 pounds chicken breast strips


Melt butter in a 15 x 10 inch jellyroll pan in a 425 degree oven. Place baking mix and next 3 ingredients in a large zip-top plastic bag; shake well to combine. Add chicken, several pieces at a time, shaking well to coat. Arrange chicken in melted butter in hot baking dish. Bake at 425 degrees for 30 minutes or until chicken is done, turning once.

TO FREEZE: place uncooked, coated chicken strips on a baking sheet(covered with wax paper) in freezer. Once frozen, place strips in a plastic freezer bag and freeze until ready to prepare. Bake frozen strips on a hot, buttered jellyroll pan at 425 degrees for 35 minutes, turning after 25 minutes.

After I made these, I realized they didn't have enough breading. I'm going to have to experiment with ways to get more of the breading to stick to the chicken, like dipping it in milk and then coating, and milk and coating again until coated to my satisfaction. Beware that smaller strips will cook faster than larger ones, so maybe fix all the smaller strips for one meal and the larger strips for another meal.