Submitted by Barb Jodoin “My niece Christine Noonan Botsford made up this recipe. It has become my kids’ favorite.” 6 Boneless, Skinless Chicken Breasts Tomatoes (diced or sliced - your preference) Sun Dried Tomato and Oregano Salad DressingParmesan Cheese Preheat oven to 350º Note: Chicken can be cooked fresh or frozen. I put 6 frozen chicken breasts in a 9 x 13 glass dish. Dice lots of tomatoes (as we like them) and put on top of all chicken breasts. Sprinkle Salad dressing over all tomatoes. I sprinkle grated parmesan cheese on top. Cover with foil and bake. If using frozen – bake at least an hour or so. If using fresh chicken – bake approximately 40 minutes or until cooked through. I like to broil shredded parmesan (or mozzarella) on top at the end. I cook unseasoned oriental noodles. I sprinkle more dressing on noodles then put a piece of chicken on top. "As usual, my recipes have no measurements. It's all by taste and size of the meal."
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