Combine the salt, parsley, pepper, garlic powder, onion powder, oregano and basil in a small bowl to make the Italian seasoning. This is a great Italian seasoning you can store in your kitchen, so if you use it a lot then make more for later use.

Add the panko breadcrumbs to the bowl and mix.

Trim the fat and then slice the chicken breasts in half horizontally, so that they are half as thick.

Slice the chicken breasts lengthwise into strips, about 1 inch wide.

Place a medium sized skillet on your stove top with 1 tbsp of olive oil and turn it on to medium heat so that it can get hot while you prepare the chicken.

Set up two plates and a soup bowl next to your cutting board with the sliced chicken like an assembly line.

Pour the Italian seasoned breadcrumbs onto a plate and spread out evenly.

Add the almond milk and olive oil to the bowl to create the non-egg wash and stir.

Dip each slice of chicken into the non-egg wash and coat it turning it in the bowl.

Lay the chicken strip onto the plate of breadcrumbs and turn to coat it twice, pressing down on each side to get as many of the breadcrumbs as possible.

Set the coated chicken strip onto the empty plate.

Repeat until you're finished preparing all of the chicken strips.

Place the chicken onto the hot skillet, fitting as many as you can (with room to turn) onto the skillet.

Cook for 3-5 minutes and turn over and cook for another 3-5 minutes. Repeat until the chicken is a nice golden brown and fully cooked.

Remove cooked chicken from the skillet and place onto a paper towel covered serving platter. The paper towel will remove any excess oil.

Repeat until all of the chicken is cooked, adding 1 teaspoon more of olive oil as needed. You'll know if you need more if the pan becomes dry.

Enjoy with sweet and sour sauce, marinara sauce, barbecue sauce or ketchup.