Baked Italian Chicken

This is a quick and easy chicken dish I created to use up some of my garden produce.  My banana peppers were starting to turn orange, as you’ll notice in the pictures, which gave them a hint of sweetness.  I also had a few grape tomatoes so I threw those in on the sides, along with regular tomato slices.  I had originally planned on using shredded mozzarella cheese for this recipe, but all I had was cheddar so I used that instead.  It was still tasty, but I think the mozzarella would’ve been better.  Enjoy!

Baked Italian Chicken Plated


  • 01 C Miracle Whip
  • 01 C Italian dressing
  • 02 1/2 lbs. boneless, skinless chicken breasts
  • 02 banana peppers, sliced into strips
  • 02 tomatoes, sliced
  • 01 small onion, sliced
  • 01 C shredded sharp cheddar cheese or shredded mozzarella
  • 1/2 C Italian breadcrumbs

Baked Italian Chicken in the panBaked Italian Chicken DressingBaked Italian Chicken Breadcrumbs


In a bowl, mix together the Miracle Whip and Italian dressing.
Spray the bottom of a 09 x 13 pan with cooking spray.
Clean chicken and cut into 01 inch strips.
Place chicken in the pan, followed by peppers, tomatoes, onions and cheese.
Pour the dressing over the top, covering as much as possible.
Sprinkle breadcrumbs over all.
Bake at 350 degrees for 35 – 45 minutes.

Baked Italian Chicken



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