4 small boneless skinless chicken breast halves
1/4 cup Italian Dressing
1/4 cup Grated Parmesan Cheese
Place all ingredients in a large resealable freezer weight plastic bag; seal bag. Turn bag over several times to evenly coat chicken with remaining ingredients. Lay flat so chicken does not overlap.
Refrigerate chicken 30 minutes to marinate. Preheat oven to 425. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake chicken 20 minutes or until cooked thru.
Here is my 2 cents on this one:
- I get my chicken out before I go to work and by the time I get back it is thawed.
- I then marinade the chicken for a few minutes (with maybe a little more of the ingredients than it calls for), put the chicken on the pan and then pour the rest of the marinade out of the bag onto the tops of the chicken.
- It seems so simple but every time we do it, either Chris or I will comment on how great it tastes.