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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Tomato slices and basil give garden-fresh flavor to this moist, tender chicken from Ruth Andrewson of Leavenworth, Washington. I keep a resealable bag of individually frozen chicken breasts in my freezer, so it's easy to take out just two for this recipe, she notes. Ingredients:
2 boneless skinless chicken breast halves (4 ounces each) |
1/2 cup fat-free italian salad dressing, divided |
4 slices tomato, 1/4 inch thick |
4 teaspoons seasoned bread crumbs |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1 teaspoon grated parmesan cheese |
Directions:
1. Place chicken in a shallow bowl; pour 1/4 cup dressing over chicken. Cover and refrigerate for 2 hours.
2. Transfer chicken to a shallow baking dish; discard marinade. Drizzle with remaining dressing. Cover and bake at 400° for 10 minutes. Top each chicken breast with tomato slices, crumbs, basil and cheese. Cover and bake for 10 minutes. Uncover and bake 10-15 minutes longer or until a meat thermometer reaches 170°, Yield: 2 servings.
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