Nutty Chicken Fingers

Combine cornflake crumbs, finely chopped pecans, parsley flakes, salt, and garlic powder in a shallow bowl, mixing well to distribute seasonings evenly.

Pour skim milk into another shallow bowl.

Pat chicken breast strips dry with paper towels, then dip each strip into the milk to coat lightly.

Roll each milk-coated chicken strip in the pecan-cornflake mixture, pressing gently to ensure the coating adheres on all sides.

Arrange coated chicken strips on a lightly oiled baking sheet in a single layer without crowding.

Bake at 400°F for 12-15 minutes until the coating is golden brown and the chicken is cooked through (internal temperature 165°F).

Remove from oven and let rest for 2 minutes before serving.