Gluten Free Parmesan Chicken

This is an easy version of baked Parmesan and Tomato Chicken. It's based on a recipe from page 27 of Leanne Ely's Saving Dinner book. Also see her website at http://www.savingdinner.com . Except of course I can never follow a recipe as it's written so substituted tomato sauce for the butter/oil mixture for dipping the chicken and I used strips of chicken breast instead of drum sticks.

1) Preheat oven to 375F. Foil then oil two shallow baking pans.

2) Grate two 5oz pkgs of Parmesan cheese*

3) Prepare tomato dipping sauce:

• About 1/2 can tomato paste
• About 1-2 cans of water till it makes a sauce consistency
• 1 garlic clove, pressed
• 1 capful oregano
• 1 capful paprika
• salt
• pepper
• splash of red wine vinegar

4) Cut 4-6 chicken breasts into 3 strips each breast

5) Dip chicken strips into tomato sauce, roll in parmesan cheese, then place on foil lined pan.

6) Bake 45 minutes at 375F.

*I usually grate the cheese in the food processor attachment for my blender. Many times store bought grated cheese is contaminated with gluten, even if it's not listed on the package.

*This tastes very good reheated in microwave, not as good eaten semi-frozen from your car cooler.