Friday, January 14, 2011

Easy Baked Italian Chicken

Baked Italian Chicken
Chicken, cut up, or your favorite cuts (can be Boneless, skinless, or neither)
 Italian salad dressing (NOT creamy!) (Your favorite brand. I like Marzetti.)

Place the chicken in a casserole dish.
Pour bottled Italian dressing over the chicken. You want the chicken well coated, as well as some in the casserole dish. Be generous.

Cover (with foil if you do not have a lid)

Bake at 350* for 25 minutes.
Remove foil, turn chicken. Return to oven, uncovered, for 10 minutes (or longer). You want the chicken to be done, but not dry. The cooking uncovered allows chicken with skin on it to crisp up a bit. Allow to sit for just a few moments before serving.

I like to serve this with a green salad, or even cut up IN a green salad. Also great served over cooked rice.

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