BALSAMIC PARMESAN CHICKEN FINGERS WITH MARINARA DIPPING SAUCE

This is one of the recipes from the "Good Italian. Real Fast." Collection. I just changed a couple of the measurements and it was delicious.

1/2 recipe of Balsamic Vinaigrette (1/2 tbsp. Epicure's Balsamic Vinaigrette, 1/6 c. olive oil, 1 1/2 tbsp. balsamic vinegar)
4 chicken breasts, cut into thin strips
1 c. panko bread crumbs
2 tbsp. Parmesan cheese
Marinara Dipping Sauce (1 - 398 ml can crushed tomatoes + 1 1/2 tbsp. Epicure's Marinara Sauce Mix. Simmer on the stove for 20 minutes.) *I would consider adding a bit of Epicure's Pizza Seasoning as well just to give a little more zing to the sauce.

Whisk together the vinaigrette ingredients in a large dish, then add the chicken strips and let them marinate for a bit. In another dish, combine panko bread crumbs and Parmesan cheese. Coat each chicken strip in the crumb mixture, and lay on a lined baking sheet (or use Epicure's Crisper Pan so you don't have to bother turning them over halfway). Bake at 375 F for 20 minutes. Serve with Marinara sauce.