Tropical Spring and Chicken Strips

I'm joining Michael Lee over at Designs By Gollum
for another Foodie Friday, come join the party!

Vintage tablecloth featuring bulbs and flowers with Fiestaware 2000 Juniper 

dinner plates, Post 86 Rose luncheon plates and Post 86 Chartreuse bowls.

Also Juniper salad plates and small Chartreuse berry bowls with vintage glassware.

Flatware and napkins from Home Goods, napkin rings from Pier 1.

Simple dinner tonight, chicken strips and a small green salad!

Quick and easy to prepare, very filling.

2 boneless, skinless chicken breasts cut lengthwise into very thin

strips (works best if they are partially frozen); toss strips in seasoning

mix of your choice, some chopped garlic and chives.

(Dry Italian salad seasoning or spicy pepper mixture is what I usually use)

2 eggs beaten

Cracker crumbs processed very finely in a food processor, I usually use

 whole grain or wheat crackers, something with some flavor.

Dip chicken strips in egg and then cracker crumbs, fry in very hot oil for just

a couple of minutes.  The strips are so thin that they cook through very quickly.

Remove to paper towel to drain, serve with balsamic vinegar dipping sauce or

other salad dressing/dipping sauce of your choice.

No finished product to show you ........ waiting for Mr. TLRT to return from his afternoon stroll!

As I said, quick and easy and pretty darn tasty!
It was great!