Italian Chicken Cutlets

I love chicken. I know that must sound really silly, but I do. Due to health reasons, we end up eating a lot of chicken in this house. It is sometimes a challenge to make it taste good and different. I've been digging out my old recipes and here's today's. I'm making these for dinner to serve overtop a salad. It's fairly healthy. I also like baking these off in unglazed stoneware (like Pampered Chef or a pizza stone) so that it gives it a "fried" texture without being too greasy or heavy.

Italian Chicken Cutlets

8 oz Italian Salad Dressing (I usually make up the Good Seasons and use that)
4 4oz chicken breasts
1 cup bread crumbs
1/2 tsp salt
dash pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp italian seasoning
1/4 cup parmasean cheese
Cooking Spray - or an olive oil mister

Marinate the chicken breasts in the italian salad dressing, in the fridge for up to 8 hours. (minimum of 1 hour).

In a large flat dish/bowl/container mix together bread crumbs, seasonings and parmesan cheese. Set aside for a minute.

Lift breasts out of marinade and drain as much off as possible. Dip in the bread crumbs to coat well. Place on baking sheet. Before placing in oven spray each breast with cooking spray or olive oil.

Bake at 350 for 35-45 minutes until chicken is cooked thru.

NOTE: for best even cooking, bring breasts to room temperature before baking.