Salad Dressing Chicken

1. 1

   Preheat oven to 475 F.

2. 2

   Spray a roasting rack and shallow roasting pan with nonstick spray or grease lightly with some oil.

3. 3

   Remove skin from chicken, rinse well, and pat dry.

4. 4

   Using a pastry brush, coat both sides of each piece of chicken well with the salad dressing (there should be a little left over).

5. 5

   Set breasts, meaty sides up, onto the sprayed roasting rack and sprinkle with rosemary.

6. 6

   If you like, season to taste with a little seasoned salt& pepper.

7. 7

   Sprinkle bread crumbs on top of the chicken (or you can dump the crumbs in a dish and roll the chicken in the crumbs if you like more coating-this may require addtl crumbs).

8. 8

   Bake 20 minutes, then flip pieces over using a pair of tongs and brush with some more salad dressing (if you chose to roll your chicken in the crumbs, then skip the extra salad dressing).

9. 9

   Bake another 40 minutes or until cooked through.

10. 10

    Cook time will vary based on the actual weight of your chicken pieces-allow 15 minutes per pound plus 10-15 extra minutes to calculate the total cooking time (this includes before and after flipping the chicken).

* Per serving · 4 servings · Values may vary.

No additional tips available.