- 4 small boneless, skinless chicken breasts (1 pound)
- ¼ cup Italian Dressing
- ¼ cup grated Parmesan cheese
Place all ingredients in a Ziploc bag and seal. Refrigerate for at least 30 minutes to marinade the chicken. Preheat the oven to 425°. Remove chicken from marinade; arrange chicken on a foil-covered baking sheet. Bake for 20 minutes or until cooked through. Serve with hot buttered egg noodles and a green vegetable.
Makes 4 servings.