2 lbs. boneless skinless chicken breasts, cut into 2″ wide strips
marinade of prepared low-fat Italian salad dressing
About 1 cup dry plain breadcrumbs
1 tablespoon dried parsley, crushed
1/2 teaspoon pepper
1 tablespoon grated parmesan
baking sheet sprayed with cooking spray or brushed lightly with oil
Cover the chicken with the marinade in a pan and let marinate all day in the fridge. Blend together breadcrumbs, parsley, pepper and parmesan in a pie plate or other shallow pan. Shake moisture off chicken; dredge in seasoned breadcrumbs to coat well. Place chicken strips on an oiled baking sheet. Bake in preheated oven at 425 F for about 10 minutes OR until golden and the chicken is tender.