Parmesan Chicken Strips with Tomato Dipping Sauce

ingredients

• 16 melba toasts
• 4 boneless, skinless chicken breasts
• 1 egg
• 2 tbsp (25 mL) grated Parmesan cheese
• 1 tsp (5 mL) dried oregano
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 tbsp (15 mL) vegetable oil

Tomato Dipping Sauce

• 1 can (14 oz/398 ml) tomatoes
• 1/4 cup (50 mL) tomato paste
• 2 green onions, chopped
• 1 tsp (5 mL) dried basil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

Preparation

1. Open can of tomatoes and pour into saucepan. Using potato masher, break up tomatoes into small pieces. Add tomato paste, green onions, basil, salt and pepper; bring to boil over high heat. Reduce heat to medium-low; simmer, stirring every few minutes with wooden spoon, until thick enough to mound on spoon, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days.)
2. Meanwhile, put melba toast in resealable plastic bag and close. Using bottom of pot or rolling pin, crush. On cutting board and using chef's knife, cut chicken lengthwise into 1-inch (2.5 cm) thick strips.
3. Break egg into shallow dish; using fork, beat until foamy. In another shallow dish, stir together melba toast crumbs, Parmesan cheese, oregano, salt and pepper.
4. Dip chicken strips into egg, letting excess drip off; dip in crumb mixture, turning to coat all sides. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
5. Arrange on greased baking sheets; drizzle with butter. Bake in 425¡F (220¡C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with Tomato Dipping Sauce.