Italian Dressing Chicken
Italian dressing chicken: chicken breasts marinated in bottled Italian dressing for 15 minutes to 24 hours, then baked in the dressing at 375F for about 25 minutes to 165F, with optional Parmesan. Serves 4.
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Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt and black pepper sprinkled lightly over the chicken
- 1 cup Italian dressing bottled; use a little more if it does not cover all of the chicken
- 1/4 cup grated Parmesan cheese optional
Instructions
- Place the chicken in the smallest baking dish that will hold all of the breasts flat in one layer. Sprinkle lightly with salt and pepper, then pour the Italian dressing on top.
- Cover and marinate in the fridge for as little as 15 minutes or as much as 24 hours. If the dressing does not quite cover all of the chicken, use a little more and flip the chicken over about halfway through the marinating time.
- When ready to bake, take the dish out of the fridge and heat the oven to 375°F.
- Put the whole dish in the oven, dressing and all. Bake about 25 minutes, until the chicken reaches 165°F on a food thermometer. Thicker breasts can take considerably longer.
- If using Parmesan, sprinkle it on top for just the final 5 to 10 minutes of baking. For a browned top, turn the oven to broil for the final minute or two.
- Serve with lemon wedges or a sprinkle of fresh herbs, if you like.
Notes
Marinate in the fridge, covered. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 440kcalCarbohydrates: 6.9gProtein: 52.6gFat: 20.2gSodium: 814mgSugar: 4.8g
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