Ingredients
3/4 cup fat-free ranch salad dressing4 garlic cloves, minced2 boneless skinless chicken breast halves (5 ounces each)1/2 cup seasoned bread crumbs3 tablespoons grated Parmesan cheese1/4 teaspoon pepper
Preparation
In a large resealable plastic bag, combine salad dressing and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes.
Meanwhile, in a small shallow bowl, combine the bread crumbs, Parmesan cheese and pepper. Drain and discard marinade. Roll chicken in crumb mixture. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 20-25 minutes or until chicken juices run clear.
