Low Fat Chicken Parm

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 Dressing

Parmesan 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."