Reviewed: Apr. 1, 2013

Yep, it's that easy. I do put chicken in a zip lock with the dressing, though-- it makes it faster and less messy. I use home made bread crumbs which makes it taste better than store-bought. I don't bother to flip the chicken mid-way through cooking. It doesn't matter I have found. But I do bring the chicken to the top rack in the oven to "broil" the chicken about 5 minutes at the very end to make it crispy and golden. My family loves it-- and we have chicken parm this way about once every other month.

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Reviewer:

LaurettaLynne

Cooking Level: Intermediate

Home Town: Chantilly, Virginia, USA

Reviewed: Feb. 18, 2013

Very good and easy to make. I actually marinated the chicken in the dressing over night. Very flavorful and juicy.

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Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Jan. 20, 2013

Nice and easy to make...should let chicken marinade in salad dressing for a couple of hours before cooking.

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DiFiore

Cooking Level: Expert

Reviewed: Jan. 1, 2013

This is a fantastic recipe. I found this recipe at 1900 hrs yesterday and completed making the chicken by 2100hrs- within 2 hours! Made some variations such as added a little of onion powder, garlic powder, black pepper,some olive oil besides adding heaps of Italian dressing.Marinated it for 40 minutes. Mixed bread crumbs and shredded cheese in a large freezer bag, added chicken and shook well so that the chicken is coated from all sides. Left it in the oven at 375F for 20 min and the last 7-10 minutes at 400F. Hubby and family LOVED IT! Would make again and again, and with different dressings each time.Would surely recommend it!

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Reviewer:

Gavy

Reviewed: Oct. 30, 2012

This recipe seemed too good to be true. I didn't this chicken could be so easy to make and so delicious! I made these for a whole bunch of guests and they loved them! They were raving about how delicious they were and asking me for the recipe. My only change to the recipe was LAYING a sheet of aluminum foil over the pan of chicken while it cooked in the oven. I did NOT pinch the edges of the aluminum foil, as that would cause too much moisture to stay in the pan and leave the crumbs mushy. But I also did not leave these uncovered, as that would surely dry them out (and I hate dry chicken). I strongly recommend this recipe to others.

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Reviewer:

MrsRosenberg

Reviewed: Sep. 5, 2012

I did love this recipe, but not for it coming together. The breading fell off the chicken leaving the chicken to taste just like un flavored chicken. The breading did end up tasting like a mock stuffing and was pretty decent.

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Reviewer:

Manda.Panda

Cooking Level: Expert

Reviewed: Jun. 21, 2012

I wasn't expecting much from this recipe but was pleasantly surprised. The chicken was flavourful and stayed moist. Also much quicker then the traditional three stage breading.

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Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: May 6, 2012

Wonderful! Easy, delicious! Added a little garlic powder and onion salt but otherwise made as stated. Thank you Angela for a quick and easy recipe. My husband loved it!

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Reviewer:

Billie Jo

Home Town: Spring Grove, Pennsylvania, USA

Reviewed: Feb. 3, 2012

Will definitely make again! The only changes I made were I used premarinated lemon pepper chicken breasts and low fat Italian dressing, because those were what I had on-hand. Very simple, yet very delicious recipe.

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