Chili Chicken Fingers

Heat oven to 400ºF. Coat bottom of large pan with olive oil.

Trim fat from chicken breasts and cut into 1/2-inch slices.

In a shallow dish, mix together bread crumbs, flour, garlic powder, red pepper, cumin, chili powder, oregano, and parsley. In another dish, whisk eggs with water.

Coat chicken pieces with egg wash, then with bread crumb mixture.

Place in oiled pan and bake in preheated oven for 20 minutes. Remove from oven and turn chicken. Return to oven and bake for an additional 15–20 minutes or until chicken is nicely browned.

Place chicken fingers on paper towels to absorb excess oil. Serve with mild barbecue or dipping sauce.