4 chicken fillets, cut into thin strips.
2 egg whites.
4 slices bread, crumbed.
45ml finely grated parmesan cheese.
15ml dried parsley.
Preheat oven to 220°C.
Line a large baking tray with foil.
Pat chicken strips dry and season lightly with salt.
In a bowl whisk the egg whites until frothy.
In a separate bowl mix together the breadcrumbs, cheese, oil, and parsley.
Spread the breadcrumb mixture evenly on a plate.
Dip the chicken strips in the egg white and then roll in the crumb mixture.
Place chicken strips on the baking tray.
Grill for 7 minutes on each side or until golden and done.