Freeze the chicken breast for 2 hours so it is easier to slice.
When the chicken breast is slightly frozen, slice it lengthwise into evenly thick ⅛-inch slices. If they are not evenly sliced, pound out the chicken strips with the flat side of a meal mallet.
Place a cooling rack over a baking sheets. Lightly spray or brush a little olive oil on the cooling rack.
Lay the chicken strips on the rack and transfer the pan to the oven. Dehydrate at 200˚F for 2 hours.
Flip the chicken strips over and dehydrate for another 45 to 60 minutes, until the chicken has dried out completely and is crispy. Remove the pan from oven and let the chicken cool.