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® Lite 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.