6 Servings
Ingredients
6 small, boneless, skinless chicken breast halves (approx 1-1/2 pound)
1-1/2 pound potatoes (approximately 3), peeled, cubed
3 carrots (1/2 lb.), coarsely chopped
1 onion, coarsely chopped
¾ cup light Italian salad dressing
2 TBSP grated parmesan cheese
Preheat oven to 400°F. Place chicken and vegetables in a large baking dish and then drizzle with Italian salad dressing. Bake for one hour or until chicken is done. Sprinkle with the grated parmesan cheese.
