Italian Chicken Bake

• 1 cup shredded parmesan cheese, divided
• 12 cup ranch dip
• red pepper flakes (to taste)
• 4 large boneless skinless chicken breasts (1 1/2 to 2 pounds)
• 4 tablespoons Italian bread, crumbs
• 3 medium tomatoes, seeded and chopped (about 1 1/2 cups)
• 2 teaspoons olive oil
• salt and freshly ground pepper

1. Preheat oven to 400 degrees.
2. Combine 1/2 cup shredded Parmesan, ranch dip, 2 tablespoons parsley, 1 teaspoon garlic and pepper flakes.
3. Place chicken breasts, smooth side up, in greased or foil-lined baking dish.
4. Spoon dip mixture on chicken breasts; spread to edges with back of spoon.
5. Sprinkle 1 tablespoon bread crumbs evenly over each chicken breast, pressing lightly into dip mixture.
6. Bake 30 minutes or until chicken is cooked through.
7. Combine remaining 2 tablespoons parsley, 1 teaspoon garlic, tomatoes, olive oil, salt and pepper.
8. Spoon tomatoes over chicken and sprinkle with remaining Parmesan cheese.

parmesan cheese, ranch dip, red pepper, chicken breasts, italian bread, tomatoes, olive oil, salt

Taken from www.food.com/recipe/italian-chicken-bake-434392 (may not work)