Special equipment: twelve 8-inch bamboo skewers
Preheat the oven to 400 degrees F. Line a baking sheet with a wire rack.
Add the flour to a pie plate or dish and season with salt and pepper. Beat the eggs in a second pie plate. Mix together the panko, Parmesan, parsley and red pepper flakes in a third pie plate.
Slice the chicken breasts in half horizontally. Slice each half into 2 long strips (for 4 strips per breast). Sprinkle the chicken on both sides with salt and pepper. Skewer each piece of chicken and then dredge each through the flour, then the egg and finally the panko. Place on the prepared baking sheet and brush the chicken sticks lightly with the melted butter.
Bake until golden brown and fully cooked, 20 to 25 minutes. Serve with warm Fresh Tomato Sauce.
Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce. Yield: 4 cups
Recipe courtesy of Nancy Fuller