Baked Italian Chicken Fingers

At first read this is a complicated recipe.
Not so if you get all the ingredients set out
in the kitchen before making these appetizers.
I serve these crispy chicken fingers with a few
different dipping sauces, some Hot buffalo sauces
and some Creamy Ranch sauces with gorgonzola.

Ingredients:
1 fresh chicken breast, cut in strips
8 tablespoons unsalted butter, melted
2 tablespoons prepared horseradish
1 cup dried Italian bread crumbs
1 cup grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F.
In a bowl mix up the breadcrumbs,
ground black pepper, cheese and oregano.
In a bowl combine the butter and horseradish.
Dip chicken strips in melted butter mixture and
then dredge them in the Italian breadcrumbs.
Dredge the chicken again in the horseradish butter
and again in the Italian flavored bred crumbs.
Place 1 inch apart on a baking sheet and bake
for about 1 hour or so until crispy and done.