How to make it

  • The morning or night before you want to prepare this put the chicken pieces in a zip-lock bag with the prepared Italian dressing. Periodically turn the bag and make sure all surfaces of each piece of chicken gets exposed to the dressing.
  • Remove the chicken and roll each piece in a bowl with the breadcrumbs.
  • Lightly brown each piece in some olive oil in a saute pan and then set them aside on paper towels to drain the excess oil. This is just to seal the chicken, not to cook through.
  • Meanwhile, bring water to boil and cook the pasta until al dente.
  • Once the pasta is drained mix it with most of the pasta sauce and turn this into a baking dish. Place the chicken pieces atop the pasta. Dollop sauce over the chicken and then top with the shredded cheese.
  • Bake this at 350 for approximately 50 minutes, covered with foil for most of the time to keep it from drying out. Remove the foil for the last few minutes for the cheese to brown a bit, if you like.

Reviews & Comments 3

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  • borinda 12 years ago
    Because of the oil in the dressing it is very moist chicken and of course the acid of the vinegar is a tenderizer. Add the seasonings for flavor and you get the idea, this has to be tasty, tender, and very moist. Glad you like the idea.
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    " It was good "
    revolvingdesigns ate it and said...
    Interesting twist on parmigiana with Italian Dressing
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  • debra47 12 years ago
    Recipe sounds wonderful. I make chicken parmigiana different from this but your recipe sounds like it would be very moist.
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