1/2 cup Italian Dressing
4 small boneless skinless chicken breast halves (1lb)
3 Tbsp grated Parmesan cheese (the green can kind)
1-2 Tbsp Italian style bread crumbs
1 pkg sliced fresh mushrooms
1 Tbsp butter
1-2 tsp dried basil
1/4 cup shredded Monterey Jack cheese
Pour dressing over chicken and refrigerate 1 hour to marinate.
Heat oven to 375°. Remove chicken from marinade, discard marinade. Mix together Parmesan cheese and bread crumbs and place in shallow dish. Add chicken and turn to evenly chicken breasts. Place chicken in single layer in shallow pan sprayed with cooking spray.
Bake 30 min. Meanwhile melt butter in skillet, add mushrooms and cook on high heat until mushrooms are tender, stirring frequently. Stir in basil.
Top chicken with mushrooms and shredded cheese; bake 5 min or until cheese is melted.
I adapted this from a recipe I got from Kraft.
The suggested substituting cilantro or parsley for the basil, but I have only tried it with the basil.