Chicken Parm Snackers

I have been super busy with the upcoming holidays, but stull had time to flip through my Rachael Ray 'Big Orange Book'. My husband is a huge chicken Parm lover, so when I came across not one, but two chicken parm recipes, I had to give them a whirl. Except I had to make few changes. You can probably find the original recipe on Rachael's site, but this is the one that I created. This is a great recipe for small holiday get togethers. Just make sure you have wooden toothpicks on hand; the plastic ones I used didn't really hold the chicken together.  Also, adjust the dipping sauce to your liking; I made mine spicy. For a variety, prepare the dipping sauce a variety of different ways such as sweet, spicy or even cheesy.

Chicken Parm Snackers (Serves 4)
2 8-10 oz skinless,boneless chicken breasts, cut into strips
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup of SHREDDED Parmesan cheese
1 TBSP salt
1 TSP pepper
1 TBSP garlic powder
1 TBSP onion powder
2 TBSPS of olive oil
1 TSP of parsley, to sprinkle on melted cheese
Wooden tooth picks

Dipping Sauce
1 small can crushed tomatoes(8-12 oz)
1 TSP minced garlic
1 TBSP grated Parmesan
Pinch of red hot pepper(just a couple of flakes)
1 pinch of sugar
1 TSP oregano
1 pinch of basil

Directions
Heat oil in a medium skillet. In a Ziploc bag, combine all chicken ingredients(not sauce ingredients) EXCEPT shredded Parmesan. Add chicken strips and shake until all is coated. In a small or medium sauce pan, Add all dipping sauce ingredients and stir frequently. Add chicken to heated pan, turning every two to three minutes until chicken is cooked through and outside is golden brown. When nearing the end of cooking, carefully sprinkle shredded Parmesan and parsley on top of each chicken strip. Allow to melt fully, then remove each strip. Fold each piece of chicken over and secure with a wooden toothpick. Serve sauce on the side for dipping.