Saucy Parmesan Chicken

Alright, for the first recipe, I have decided that this recipe is definitely one of my easiest! It really is delicious too! I get the magazine that Kraft sends out called Kraft Food & Family Magazine- You can click here to subscribe. I'm sorry to tell you that I think it used to be free and now they are charging $11.98 for a one year subscription (and its only published quarterly).Anyway, today's recipe comes from that magazine. I get the magazine, tear out the ones I think I might like and then try them before they become a permanent part of my cookbook. This recipe has great taste and is one of those things you could make when you realize, "Ahhh... its already 4:30 and I need to make dinner!" So, here's the recipe: 4 small boneless skinless chicken breasts (If you make your chicken breasts smaller, you can cut your cooking time down further if you're REALLY in a hurry!)1/4 cup Light Zesty Italian Reduced Fat Dressing1/4 cup Grated Parmesan Cheese (just the shaky cheese, as we call it!)Place all Ingredients in a large resealable freezer-weight plastic bag and seal. Turn bag over several times to evenly coat chicken with sauce. Lay bag flat so that chicken does not overlap. COOK NOW: Refrigerate 30 minutes to marinate. Preheat oven to 425. Remove chicken from marinade, discard bag and marinade. Place chicken on foil covered baking sheet (make sure you spray some cooking spray on that foil-The one problem I have found with this chicken is that it sticks to my foil unless I REALLY coat my foil with cooking spray!) Bake 20 minutes or until cooked through. COOK LATER: Freeze uncooked chicken mixture up to 3 months. Remove chicken from bag. Place on foil covered baking sheet. Preheat oven to 350. Bake chicken 1 hour or until cooked through. SERVING SUGGESTION: Serve with hot buttered egg noodles along with your family's favorite green veggie for a great fast dinner. While your chicken is cooking you have the time that you can cook the noodle and the veggie. ENJOY!