Herbed Chicken Fillets

Herbed Chicken Fillets

Servings 3 to 4
Author Connie Veneracion


  • 8 chicken thigh fillets
  • 3/4 cup evaporated milk
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • olive oil
  • 3/4 cup bread crumbs
  • 1/2 teaspoon Spanish paprika
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano


  • Holding your knife at a 45-degree angle, cut each chicken thigh fillet into four to five pieces so that you have thin strips. Place the chicken strips in a shallow bowl. Season with salt and pepper. Pour in the milk. Mix. Cover and let sit in the fridge for about 30 minutes.
  • Preheat the oven to 475F.
  • Line a baking sheet with non-stick paper. Brush the paper with olive oil.
  • In a shallow bowl, mix together bread crumbs, paprika, cayenne, garlic powder, parsley flakes, thyme and oregano.
  • Dredge each chicken strip in the herb mixture and arrange in a single layer on the lined baking sheet. Drizzle olive oil over the chicken strips. Roast, broil or bake in the oven for about 10 minutes or until golden.