"Sophia Loren" Chicken

adapted from "500 More Low-Carb Recipes" by Dana Carpender

3/4 cup olive oil
6 cloves of garlic
1 1/2 cups parmesan cheese (the kind in a can)
2-3 T dry oregano
1-2 T dry parsley
2-3 T dry basil
1 T paprika
3 big chicken breasts

Mince the garlic.  Put it in a bowl with the oil.  Set aside.
Combine the cheese and the spices in another bowl.  Set aside.
Preheat the oven to 350-400.
Cover a big baking sheet (or a couple of pans) with foil.  (This is VERY IMPORTANT.)
Cut the chicken into "fingers."  (I cut mine a bit too small.)
Dip each piece in the oil, then the cheese mixture, and put it on the foil-lined pan.
Bake 20-45 minutes, depending on how big the pieces are.

Note: I had two pans.  The first was cut really small, and baked in a pyrex 9x13" pan at 350 for 20 minutes.  Some of the pieces gave off quite a bit of oil. They didn't come out as crispy, but they didn't stick as badly to the foil.
The second pan was a rimmed cookie sheet and baked at 400 for 30 minutes.  I liked how they were crispier, but a lot of coating stuck to the foil.

Marinara Dipping Sauce

1 can Italian style stewed tomatoes
1/2 onion, chopped small
a couple cloves of garlic, minced
about 2 teaspoons each basil and oregano
a generous pinch of cayenne pepper
salt

Put everything (except the salt) in a small saucepan, and simmer for as long as you have time for (at least half an hour).  Add water if it starts looking too thick, or sputtering too much, or sticking to the bottom of the pan.
Add salt to taste.
Remove from the heat, and blend with an immersion blender.