(by Shirley McNevich)
1 bottle of your favorite Italian salad dressing
4 boneless/skinless chicken breasts
1-2 cups 4C Italian breadcrumbs
grated Parmesan cheese
cheese slices (optional)
Poke the chicken breasts a few times with a fork (both sides). Salt and pepper each side of each chicken breast. Place chicken breasts in a Ziploc bag. Pour enough Italian dressing into the bag to cover the chicken breasts, then squeeze out any air and zip the bag closed. Place the bag in the refrigerator for 3 or more hours. In a bowl add the breadcrumbs. Add some Parmesan cheese and garlic salt (your choice of amount) to the breadcrumbs--stir to mix. Grease a glass baking dish. Remove one chicken breast from the bag at a time and generously dip it into the breadcrumb mixture (both sides) until well coated. Place the coated chicken breast in the greased baking dish. Repeat with all chicken breasts. Bake uncovered at 350 degrees 35-45 minutes or until fully cooked. Optional--when chicken is done add a slice of cheese to the top of each chicken piece, return to oven and bake just until cheese is melted.