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Serves 4
4 boneless, skinless chicken breasts (4 ounces each)
1/4 cup bottled Italian salad dressing
3 slices of any Mrs Baird’s whole grain bread, torn into pieces
1/4 cup grated Parmesan cheese
2 green onions, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
One jar of your favorite spaghetti sauce
1 cup shredded mozzarella cheese
Place chicken between two sheets of plastic wrap and lightly pound with the flat side of a meat mallet—this will help chicken cook evenly. Place chicken in a self-sealing bag or shallow bowl, and pour Italian dressing over. Seal bag and turn to coat (or turn chicken in bowl to coat). Marinate chicken at least 10 to 15 minutes at room temperature, or up to 12 hours in the refrigerator. Place bread, Parmesan cheese, green onions, oregano, basil, garlic powder, and pepper in a food processor and process for 10 to 15 seconds, or until bread forms soft crumbs and ingredients are distributed. Place mixture in a shallow bowl.
Preheat oven to 350°F and spray a shallow casserole dish with vegetable oil spray. Drain chicken from marinade and coat chicken on both sides with bread crumb mixture. Place chicken in casserole dish (at least 1 inch apart) and sprinkle any remaining bread crumbs over chicken. Spray surface of chicken with vegetable oil spray. Bake, uncovered, for 30 minutes, or until chicken is cooked through and bread crumbs are crispy. Spoon sauce over chicken and sprinkle cheese over all. Bake for an additional 15 minutes, or until tomatoes are warmed through and cheese is melted. Serve warm.
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