Chicken breasts marinated AND baked in Italian-style salad dressing! Breaded, easy, delicious. Now THAT'S Italian!

Robin
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.

  • Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

587 calories; 36.4 g total fat; 69 mg cholesterol; 2548 mg sodium. 32.8 g carbohydrates; 31.9 g protein; Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/21/2006
I only used about 1 cup of dressing. Just enough to cover the chicken. I tossed the marinated chicken in the bread crumbs in a gallon sized ziploc bag and placed back into pan. You don't want too much italian dressing on the bottom of the pan at this point or it will turn out too mushy. At end of cooking time I removed foil topped with shredded parmesan and turned the oven to broil just for a few minutes till nicely browned. I think this gave it a nice touch. Very tasty and moist chicken. Good to serve with a pasta side dish. Read More
(65)

Most helpful critical review

Rating: 3 stars
06/23/2003
Very quick and easy. I would use less dressing. One cup is probably enough for next time. Read More
(47)
70 Ratings
  • 5 star values: 32
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
02/21/2006
I only used about 1 cup of dressing. Just enough to cover the chicken. I tossed the marinated chicken in the bread crumbs in a gallon sized ziploc bag and placed back into pan. You don't want too much italian dressing on the bottom of the pan at this point or it will turn out too mushy. At end of cooking time I removed foil topped with shredded parmesan and turned the oven to broil just for a few minutes till nicely browned. I think this gave it a nice touch. Very tasty and moist chicken. Good to serve with a pasta side dish. Read More
(65)
Rating: 4 stars
02/21/2006
I only used about 1 cup of dressing. Just enough to cover the chicken. I tossed the marinated chicken in the bread crumbs in a gallon sized ziploc bag and placed back into pan. You don't want too much italian dressing on the bottom of the pan at this point or it will turn out too mushy. At end of cooking time I removed foil topped with shredded parmesan and turned the oven to broil just for a few minutes till nicely browned. I think this gave it a nice touch. Very tasty and moist chicken. Good to serve with a pasta side dish. Read More
(65)
Rating: 3 stars
06/23/2003
Very quick and easy. I would use less dressing. One cup is probably enough for next time. Read More
(47)
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Rating: 4 stars
07/27/2003
This is good. The chicken is tender and tasty. I added a little melted butter on top of the bread crumbs to help it get crispy. Read More
(28)
Rating: 4 stars
01/05/2004
This was very good! I felt weird about cooking the chicken in the same marinade so I discarded the marinade and left a little just to coat the bottom of the pan. The results were perfect. I just added about another 20 minutes to the cooking and WALA! sumptuous tender chicken! Read More
(18)
Rating: 3 stars
01/04/2011
There is no way the chicken WON'T be soggy. I loved the idea though and thought the flavor would be there. I marinated the bird bits in a baggie w/ the dressing for as long as I could then rolled in crumbs. I baked on racks on a cookie sheet so the air could move around the breasts and they came out juicy and crispy and wonderful! The dressing I used had a touch of sweetness I wish I'd added a little salt pepper and red pepper to the marinade but that's not the recipes fault. With my changes we will make this over and over. Read More
(12)
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Rating: 5 stars
06/23/2003
This was SO very easy and sooo good!! I didn't use 2 cups of dressing though about 1 or so it was VERY GOOD!! Thanks Robin!! Read More
(11)
Rating: 5 stars
04/28/2006
Very tender and flavourful. I also added some italian seasoning and some garlic powder. Instead of breading the breasts I cut them into strips and cooked them covered in the marinade. Yum! Read More
(11)
Rating: 4 stars
06/23/2003
I thought this recipe was as simple as it gets and my very fussy boyfriend loved it. Thanks and I highly suggest this one for on the run people. Read More
(9)
Rating: 5 stars
06/23/2003
I THOUGHT THAT THIS CHICKEN WAS SO EASY AND SO TENDER. MY HUSBAND LOVED IT. I DON'T EAT MUCH MEAT BUT I LOVED IT. THANKS FOR A VERY GOOD RECIPE.I WILL MAKE IT OFFEN! TISHA Read More
(8)