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Ginger Pepper Baked Chicken

1 cup-up broiler-fryer chicken, skin and any visible fat removed
1 bottle (8 ounces) oil-free Italian dressing, heated
1 cup dry, fine breadcrumbs
1 teaspoon ginger
1/2 teaspoon pepper

1. Pour warm Italian dressing over chicken, cover, refrigerate and marinate for at least 4 hours. (This may be done in morning or night before.)
2. At cooking time, line 9 x 15-inch baking pan with foil; spray with non-stick vegetable spray.
3. Mix together breadcrumbs, ginger and pepper.
4. Remove chicken from marinade and roll each piece in crumb mixture; arrange in baking pan. Place in 350 degrees F. oven and bake 1 hour or until fork can be inserted in chicken with ease.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.