Baked Italian Chicken

Ingredients
1 bottle Italian salad dressing (I used Marie’s Creamy Italian Garlic since it has no HFCS.)
3-4 boneless skinless chicken breasts
1 cup panko bread crumbs (Or regular bread crumbs, or a mixture of both.)
1 cup Parmesan cheese, grated or shredded
Salt and pepper

Instructions
1. Preheat oven to 350*F. 

2. Place chicken in a large ziptop bag or sealable plastic container.  Add salad dressing and marinate chicken in refrigerator for 8 hours.

3. Combine bread crumbs and Parmesan cheese in shallow dish.  Season with salt and pepper.   Press each piece of chicken into bread crumb mixture to adhere. 

4. Place chicken on baking sheet lined with parchment paper and bake 45-60 minutes or until done.

Note: Not all of Marie’s dressings are HFCS-free.  In fact, I’ve found that salad dressing is one of the hardest things to find HFCS-free.  ²⁰⁄₂₀ hindsight, I could have always made my own.. but any Italian dressing you like will work for this.

Comments
I was looking for something to serve with a pasta dish and remembered a something a friend of mine had said the other day about super simple chicken marinated in Italian salad dressing.  I thought might work well breaded and then baked so that’s what I did.  The chicken was moist and flavorful, although I probably did overcook it by a few minutes.  I like the way the cheese melted with the breadcrumbs and formed a great crust around the chicken. 

Shown here with Pasta with Sicilian Green Tomato Sauce.

Person - Gwen