Thursday, February 25, 2010

Chicken. It's what's for dinner.

We're trying a new recipe here tonight, so I thought I'd share!

Baked Italian Chicken

4 lbs. skinless, boneless Chicken Breasts (I just used a whole bag of frozen breasts.)
1 bottle Kraft Extra Virgin Olive Oil Basil and Parmasan Vinaigarette Dressing
Reduced Calorie Ritz Cracker Crumbs

Place chicken breasts in large zip lock bag.  Add entire bottle of dressing and marinade for an hour or overnight.

Make cracker crumbs.

Roll Chicken in crumbs.

Add left over marinade to top and cover pan with foil.

Bake covered at 350 for 30 minutes.


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