Heat oven to 425-degrees.

Cut four boneless, skinless chicken breast halves into 1/4-inch strips. Brush all sides of the chicken with low-fat mayonnaise and then dip and coat all sides into 1-cup bread crumbs (seasoned crumbs work great, too, if you would like to zip up the flavor).

Place on foil-lined baking sheet; bake 15 minutes or until golden and juices run clear.

Make a tasty dip from half low-fat mayonnaise and half honey-mustard sauce, if desired.

Serving suggestions: Serve with potato nuggets, such as Tater Tots and tiny green peas (frozen).