1/2 cup plain dry bread crumbs
1/4 tsp salt, divided
1/8 tsp cayenne pepper (optional)
1/3 cup bottled Caesar salad dressing
4 skinless and boneless chicken breast halves
3 tsp olive oil
Freshly ground black pepper to taste
Combine the bread crumbs, 1/8 teaspoon salt and cayenne on a plate. Pour the Caesar dressing into a bowl. Coat the chicken in the dressing, then in the bread crumbs. Refrigerate 15 minutes.
Heat oven to 350 degrees (F). Heat 1-1/2 teaspoons of olive oil in a 9-inch nonstick skillet over medium-high heat. When hot, quickly sear 2 of the chicken breasts on each side. Put on a rack in a baking pan. Repeat with the remaining 1-1/2 teaspoons oil and chicken breasts. Sprinkle lightly with salt and pepper.
Bake the chicken for about 20 to 25 minutes, or until cooked through.
Makes 4 servings.