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.