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
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.