Serve it tonight: Preheat oven to 350°. Add 1 tablespoon Mama Mia Marinara Sauce Mix to eggs; beat until foamy. Place egg mixture in a shallow dish; place dry breadcrumbs in a second shallow dish. Add Parmesan cheese to breadcrumbs. Coat chicken strips with egg mixture; dredge in breadcrumb mixture. Place chicken fingers on a greased baking sheet; season lightly with salt and pepper. Bake 20 minutes or until no longer pink in the middle. Turn halfway through baking to brown evenly. While chicken fingers bake, combine remaining Mama Mia Marinara Sauce Mix and the tomato sauce in a medium sauce pan. Simmer 10 minutes. Serve marinara sauce for dipping. Makes 6 servings.
Serve it later: Place coated, uncooked chicken fingers on a greased baking sheet; freeze solid. Place chicken fingers in a resealable plastic bag. Freeze until ready to use. No need to thaw. Bake at 350° for 30-40 minutes or until no longer pink. Prepare Mama Mia Marinara Sauce for dipping while chicken bakes.