1 lb. boneless chicken breast, skinned, washed & patted dry
1/4 c. low calorie Italian salad dressing
1/2 c. fine dry Italian bread crumbs
1/3 c. Parmesan cheese, grated
2 tbsp. fresh parsley, washed & chopped
1/4 tsp. garlic powder
1/4 tsp. pepper

Marinate chicken in salad dressing 4-5 hours or overnight, turning occasionally. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with vegetable spray.

In a small bowl, combine bread crumbs, Parmesan cheese, parsley, garlic powder and pepper. Turn chicken over in salad dressing to moisten all sides. Dredge in bread crumb mixture. BAke 35-45 minutes or until tender. Serves 4.