Bake instead of fry for the easiest chicken dinner there is.
2 whole chicken breasts, uncooked
2 cups Newman’s Own® Olive Oil & Vinegar Salad Dressing
1 cup panko or bread crumbs
½ cup parmesan cheese
1 Tbsp olive oil
½ cup Newman’s Own® Lighten Up Honey Mustard Salad Dressing
- Cut chicken into strips about ½ inch thick and 2-3 inches in length. Place in a large Ziploc bag with the oil and vinegar dressing and marinate for 1 hour in refrigerator.
- Mix panko and parmesan cheese in a shallow bowl. Add olive oil and mix until dispersed evenly. Preheat oven to 400 degrees and prepare a cookie sheet with cooking spray.
- Remove chicken from marinade and dredge pieces in crumb mixture to completely coat. Place pieces on prepared cookie sheet and bake for 20 minutes, turning after 13 minutes.
- Serve with rice and honey mustard dressing.
By: The Little Foodie
