Herb Baked Chicken With Creamy Parmesan Polenta

Today’s recipe is another Ridgecrest favorite.  Hopefully after you try it out at home you will agree!

Herb Baked Chicken

8 pieces 6 oz. boneless skinless chicken breasts
1 c. Kraft Zesty Italian Dressing
1 c. Progresso Italian Bread Crumbs

Marinate chicken overnight in Zesty Italian Dressing.  Preheat oven to 350F.  Shake excess dressing from chicken and lightly coat with bread crumbs.  Bake chicken to internal temperature of 160F.  Serve with creamy Parmesan polenta.

Polenta

1 box instant polenta (8 oz. box)
1 t. salt
1 c. shredded Parmesan cheese

Follow package directions for polenta.  Add Parmesan cheese and salt.

Note:  You may need to add more water and/or salt to adjust for thickness and taste of polenta.

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