Easy Baked Chicken Parmesan

By BobN

Ingredients

• 6 boneless skinless chicken breasts
• 1 16 oz bottle light Italian dressing
• 1/2 cup ranch dressing
• 3 Tbs garlic minced
• 2 Tbs olive oil
• 2 cups Parmesan cheese shredded (Grate it yourself)
• 1 Tbs parsley
• 1 1/2 Tbs dried basil
• 1 1/2 Tbs dried oregano
• cooking spray
• 1 Tbs olive oil
• 1/3 cup onion finely chopped
• 2 Tbs garlic minced
• 8 oz tomato sauce
• 6 oz tomato paste
• 1 1/2 Tbs dried basil
• 1 1/2 Tbs dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1 bay leaf
• 1 1/2 cups mozzarella cheese freshly grated
• 1/4 cup Parmesan cheese shredded

Details

Adapted from trimdownglobal.com

Preparation

Step 1

Place the Italian dressing, ranch dressing, garlic and olive oil in a large resealable plastic bag. Squeeze the bag to combine the ingredients. Add the chicken to the bag and seal. Squeeze the bag until the chicken is well coated with the dressing mixture. Place the bag in the refrigerator overnight.
Remove the bag from the refrigerator 30 minutes before preparation. Preheat the oven to 400°. Mix the Parmesan cheese, parsley, basil and oregano.
Spray a large baking dish with olive oil cooking spray.
Remove chicken from the bag dredge each piece in the cheese and spice mixture, until thoroughly coated. Place chicken in a single layer in the baking dish. Bake for 20 minutes and prepare sauce.
Heat skillet over medium heat. Add olive oil and sauté onions and garlic until tender and onions are translucent.
Add tomato paste and tomato sauce to the pan. Stir until smooth. Add the basil, oregano, salt, pepper and the bay leaf. Simmer for 15 minutes. Thin sauce with red wine if it thickens.
Remove the chicken from oven and top each breast with sauce and 1/4 cup of mozarella cheese. Place the baking dish back into the oven for 10 minutes or until cheese is bubbly. Remove from oven and sprinkle with remaining parmesan cheese.