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4 boneless chicken breasts
1/4 cup italian salad dressing
2 tomatoes, sliced
1 Tbsp dry bread crumbs
1/2 tsp dried basil
1/2 tsp parmesan cheese
1/2 tsp olive oil
2 cups thin egg noodles, cooked and drained
1 onion, sliced thin
Preheat oven to 350°F.
Marinate chicken breasts in Italian salad dressing for 2-3 hours in the refrigerator. Place the chicken in a baking pan, and cover with the reserved marinade. Bake 10 minutes, then top with tomatoes, bread crumbs, Parmesan cheese and basil. Continue baking until the topping is browned, and the chicken juices run clear, about 10 to 15 more minutes.
Heat olive oil in a heavy skillet over medium-high heat. Sauté the onions until soft, then add the cooked noodles to warm through. Serve chicken over pasta.