Place one chicken breast at a time in a large plastic bag or under plastic wrap, tenderize the chicken to equal thickness, approximately 1/2 inch thick. Cut each piece into 2-3 pieces to make it more manageable.
Place the tenderized pieces into a large plastic bag or bowl and toss with the cesar dressing to coat. Cover and chill for 2-24 hours.
When ready to bake, preheat the oven to 350°F and place a wire rack over a rimmed baking sheet. Coat the wire rack with cooking spray.
In a dredging bowl or shallow dish, combine the bread crumbs, parmesan cheese, black pepper and salt.
Remove each piece of chicken from the bag, tapping off any dripping liquid, but leaving anything creamy that stuck to the meat, and place directly into the bread crumb mixture.
Remove and place onto the wire rack. Repeat with the remaining pieces of chicken.
Bake for 25-30 minute or until an instant thermometer reads 160°F. If you want them to be lightly browned, turn on the broiler for 2-3 minutes.
Remove and allow to rest for 5 minutes before serving.
Serve with fresh lemon wedges or desired sauce.
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