Chicken strips get a crispy bread crumb coating in this dinner recipe. The corn and bean rice acts as a side dish to make this a complete meal.
Heat oven to 425°F. Cut chicken breast into about 16 strips. Whisk together eggs and 1 Tbs. water in a bowl. Dip chicken strips in egg mixture, then coat each piece with bread crumbs. Bake until chicken is cooked through, about 12 minutes.
Microwave corn, beans, and 3 Tbs. water, covered, on high for 2 minutes or until corn is tender; drain.
Mix together the rice.