Although I am cutting chicken breasts into fingers - I am still using this recipe:
LIGHT PARMESAN CHICKEN
Preheat oven to 400* F. Spray a large baking dish with non-stick cooking spray; set aside.
In shallow dish, combine and mix well:
1/2 cup Parmesan cheese
1/4 cup dry bread crumbs
1 teaspoon dried oregano
1 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
Spray, using butter-flavored cooking spray:
6 skinless boneless chicken breasts - coat with crumb mixture; place in baking pan. Bake in preheated oven 20 to 25 minutes or until cooked through.
Chicken/Potato Bake - sliced potatoes, diced cooked chicken breast, thin sliced onions, pour over 1 stick of butter melted; stir in 1 can (undiluted) cream of chicken soup. Spoon into casserole; cover and bake until done - about 35 to 45 minutes (fork tender).
Fresh steamed broccoli and baby carrots as a side.