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In a skillet or saute pan, over medium heat, add oil and panko crumbs. Lightly toast the panko crumbs stirring frequently until they become deep golden brown and toasted. Remove from the heat and set aside on a plate.
Whisk two eggs and 2 tablespoons of water together in a bowl, and pour into a dish or rimmed plate. Set aside near plate with panko crumbs.
On third plate, gently mix together flour with ½ tsp Salt, ½ tsp Pepper, and 1 ½ Tablespoon of Dried Herb blend of your choice. I used dill, parsley and chives.
Set flour plate, egg plate, and panko plate in a row.
Tenderize chicken breasts using a mallet so that the chicken breasts are of even thickness. Slice into strips approximately 1 inch wide. Season with salt and pepper.
Dredge each strip, one at a time into flour, then egg wash, then coat into panko crumbs. Place each strip onto a parchment lined baking sheet. Repeat with all chicken strips.
When complete, place chicken strips into the freezer and freeze for at least two hours, or until frozen solid. Place all chicken strips, once solid, into a freezer safe plastic bag.
Preheat oven to 425 Degrees. Place chicken strips on a parchment lined baking sheet. Line chicken strips in a single layer.
Bake for 22-25 minutes, flipping half way through, and the chicken strips register 165 degrees. Let rest two minutes prior to serving.