Adam insisted that I put this on the blog. I’m not totally sold that it’s blog worthy, but he is. Since he’s the one I feed 95% of the time I think I’m going to have to take his word for it. So, here it goes.
This is a simple dish that takes barely anytime to make, and it’s pretty tasty too. It’s an easy work night meal served along side some green beans and a pot of quick cooking rice. The salad dressing you marinate the chicken in brings a ton of flavor and not too much in the way of calories and fat. There’s 140 calories and 12 grams of fat in the dressing but you’re not going to be eating the full 1/4 cup of the dressing, it’s just going to marinate the chicken and then get left in the bottom of the pan when you serve it.
I feel an apology coming on for using a store-bought-bottled salad dressing. I fear if I do this too often you’ll think of me as you do Sandra Lee of Semi-Homemade (which I know for me, isn’t pretty). I promise you I will never make her Kwanzaa cake with store bought angel food cake, corn nuts, pumpkin seeds, canned frosting, and canned apple pie filling… or anything like it. Pinkie promise. But this salad dressing works nicely as a marinade and will save you time on a quick and easy dinner.
1 lb chicken breast fillets (approximately 2-3 medium sliced fillets)
1/4 cup Ken’s Caesar Vinaigrette Lite Salad Dressing
In the morning, or a few hours before cooking, place the chicken breasts in a baking dish lined with tin foil. Pour the salad dressing on top of the chicken, then cover the dish with tin foil and place it in the refrigerator.
20 minutes before cooking take the baking dish out of the fridge and preheat your oven to 350 degrees.
Bake in pre-heated oven for approximately 20 minutes or until the juices coming out of the chicken are clear. Serve hot.