• Combine chicken strips with olive oil, garlic and pepper; refrigerate for 30 minutes. drain off and discard excess marinade.
• Preheat oven to 475°F. Mix bread crumbs with cayenne; dip both sides of chicken strips in mixture. Arrange strips in single layer on a baking sheet. Bake for 15 minutes; turn and bake for 5 minutes or until browned. Serve warm.

Tip: A honey-mustard sauce makes the perfect dip for these chicken strips.

Recipe provided by The Low Cholesterol Olive Oil Cookbook.