Italian Chicken Bake

• Prep Time: 45 minutes
• Servings: 4

Ingredients:

• 1 cup shredded Parmesan cheese, divided
• ½ cup Dean’s Ranch Dip
• ¼ cup finely chopped flat leaf (Italian) parsley, divided
• 2 teaspoons minced garlic, divided
• ¼ teaspoon red pepper flakes or to taste
• 4 large boneless, skinless chicken breasts (1 ½ to 2 pounds)
• 4 tablespoons Italian-style packaged bread crumbs
• 3 medium tomatoes, seeded and chopped (about 1 ½ cups)
• 2 teaspoons olive oil
• Salt and freshly ground pepper

Directions:

Preheat oven to 400ºF.

 

Combine ½ cup shredded Parmesan, Dean’s Ranch Dip, 2 tablespoons parsley, 1 teaspoon garlic and pepper flakes.  Place chicken breasts, smooth side up, in greased or foil-lined baking dish.  Spoon Dip mixture on chicken breasts; spread to edges with back of spoon.  Sprinkle 1 tablespoon bread crumbs evenly over each chicken breast, pressing lightly into Dip mixture.  Bake 30 minutes or until chicken is cooked through.

 

Combine remaining 2 tablespoons parsley, 1 teaspoon garlic, tomatoes, olive oil, salt and pepper.  Spoon tomatoes over chicken and sprinkle with remaining Parmesan.