I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
It's fun to see what kind of inventions you can come up with when your cupboard is getting bare!
This is one of those times to pull out that notorious bottle of salad dressing that is quickly reaching that horrible date stamped to it's side, marking the end of it's time! I've done this with ranch and honey mustard as well, and it always turns out great! Plus, the kids love them.
2-4 boneless, skinless chicken breasts 1 cup italian dressing (or whatever dressing sounds good) 1 cup italian breadcrumbs (or plain, I've also used crush cornflakes, or crackers. I've even used Honey Bunches and Oats cereal, it was all great!)
Use two round cake pans, one for your dressing, one for your breadcrumbs. Cut chicken into "nugget" sized pieces. Coat chicken pieces in dressing, and then coat in breadcrumbs. Spread chicken pieces evenly on a sprayed cookie sheet. Bake at 375 for 10-15 minutes, or until cooked completely through. Be sure not to overcook.