This recipe was in one of those old cookbooks that I don’t often use because the recipes are compiled from lil ole church members or such and such club members. To me these cookbooks always contain recipes that call for canned soup mixes, which I’m not against I just don’t like to see every recipe containing that. Or I don’t want to see 100 different versions of waldorf salad. If you know what I mean 😉
This one contains a soup mix but, a different variety. I decided to try it because it sounded easy for a weeknight and I have a busy couple weeks ahead of me so I’m all for easy! The end of summer is here for us in Michigan, so we’re canning like crazy and taking care of the flowerbeds, etc. (The dreadful, tearful closing of the pool too…boo hoo!). All things that keep me working late. When I can whip up a meal in 15 or so minutes, I’m a happy gal!
Italian Parmesan Chicken
1 (8 oz.) bottle of Italian dressing*
1 package dry Lipton onion soup mix
3 T. Lawry’s salt free seasoning
1/2 c. grated parmesan cheese
1 1/2 c. Italian bread crumbs
4-6 skinless, boneless chicken breasts (I used tenderloins)
salt and pepper
Preheat oven to 400 degrees. Place chicken in a ziploc bag with the Italian dressing and marinade for 5-8 hours or overnight (my preference). Combine bread crumbs, soup mix, seasonings and parmesan cheese. Remove chicken from ziploc bag and discard bag. Bread the chicken breasts and place on a greased baking sheet.
*I used Zesty Italian dressing if you’d like to use that instead. A little more zip zappity zow!
Enjoy and have a great long weekend y’all!