Ingredients
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4
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2
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1
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2
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Directions
Italian Marinated Chicken Breasts,You can’t get any easier than this recipe. I clipped it from a Kraft coupon, tweaked it just a little bit, and have been making this for years. My kids just love it, and it has saved me on many-a-workday when I didn’t feel like cooking but had to! I usually serve this with buttered pasta or chicken-flavored rice and a green veggie on the side. NOTE: Prep time includes marinating time.,I’ve been baking and serving this quick easy no-fail baked chicken recipe since 1990 or 1991 to everyone from diaper to dipper, young and old alike and everyone in between and l’ve ALWAYS gotten rave reviews on this delicious and delightful tasty treat. I bake mine skinless in the Italian dressing in a shallow covered baking dish, (which keeps the chicken tender and moist), served on a bed of long grain brown rice with roasted brussel sprouts, honey and brown sugar candied carrots or other fresh colorful seasonal vegetables and yeast rolls with homemade Italian herbed butter. This dish pares great with either a tall glass of house wine of the south, (otherwise known as sweetened ice tea), with the family or a bottle (or two) of chilled chardonnay when entertaining friends and loved ones.,Do you drain the marinade before baking?
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Steps
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1
Done
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In a Glass 9 X 11 Baking Dish, Place Cleaned and Trimmed Chicken Breasts, and Season With Salt and Pepper, If Desired. |
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2
Done
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Pour Italian Salad Dressing Over to Coat and Let Marinate in the Fridge For 1 Hour. |
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3
Done
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Preheat Oven to 350 Degrees. |
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4
Done
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After the Hour of Marinating, Turn Chicken Breasts Over and Sprinkle Evenly With Oregano and Grated Parmesan Cheese. |
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5
Done
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Bake in a 350 Degree Oven For 1 Hour (or Until Juices Run Clear), Checking After 45 Minutes to Make Sure They Do not Get Over-Cooked. |
