Cut deboned chicken into desired size and marinate in Italian Dressing for 1 hour or longer. Meanwhile, in a medium-sized saucepan, add all other ingredients except bread crumbs, garlic powder and parsley. Simmer until onion, carrots and bell pepper are tender and all mixture is thickened. "Taste test" to see if more hot sauce needs to be added at this time. Preheat oven to 325°. Spray a 9 x 13 pan with cooking spray. In a dish add bread crumbs, parsley, garlic powder and some of your favorite creole seasoning, mix well. Dredge chicken pieces in bread crumb mixture and place breaded chicken in prepared 9 x 13 pan. Try not to have chicken pieces touching. Bake in preheated oven about 45 minutes to 1 hour, until chicken is to your desired doneness. Prepare rice and place on serving dish. Place cooked chicken on top of rice and pour Creole Sauce over chicken. NOTE: This creole sauce is delicious over shrimp, too.