1/2 cup zesty Italian dressing
4 boneless skinless chicken breast halves (1 pound)
1/4 cup grated parmesan cheese
1 cup sliced fresh mushrooms
2 Tbsp chopped fresh basil, cilantro, or parsley
1/4 cup shredded Colby jack cheese
Preheat oven to 350. Pour dressing into resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 1 hour to marinate. Remove chicken from marinade; discard marinade. Dip chicken into grated parmesant, turning evenly to coat both sides. Place in shallow baking pan sprayed with cooking spray. Bake 30 minutes. Meanwhile, spray small nonstick skillet with cooking spray. Add mushrooms; cook on high heat until mushrooms are tender, stirring frequently. Stir in the basil. Top chicken with the mushrooms; sprinkle with shredded cheese. Bake an additional 5 minutes or until cheese is melted.
Serves 4
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