I love baked chicken breasts, but I don’t like frying them. It’s because the pieces are sometimes big and I usually only fry chicken legs, thighs, and wings. White meat to me seems best baked or marinade in a sauce. Here is a simple recipe you can try for baked chicken breasts.
I don’t eat Thousand Island dressing on salads. To me, it is too heavy, and I like a lite dressing or vinaigrette covering my lettuce. I had a bottle of Thousand Island dressing in the fridge and didn’t want to waste it and couldn’t figure out what to do with it. Since I had some chicken breasts, I decided I would use the dressing to marinade the meat for best flavor. You can’t go wrong with this recipe, and the result is mouth-watering tastiness.
3 to 4 chicken breasts (I used bone in)
1 cup lite Thousand Island dressing
1 Tbsp Cajun seasoning
Salt and pepper to taste
Turn the oven on and set to 350 degrees. Wash the chicken and pat dry. I’m not gung-ho on salt, and I actually didn’t use salt for this recipe since the dressing has so much sodium in it, but if you like salt then more power to you. I used Cajun seasoning for the chicken making sure I seasoned both sides. Place the breasts in a casserole dish meaty side up and pour the dressing over the chicken. Pepper sauce and chicken well. Make sure you use enough sauce to cover the meat completely. You can stick it in the refrigerator for 30 minutes to an hour or put it straight in the oven. I marinade the chicken for about an hour before placing them in the oven. Take out of the fridge and pour some of the sauce off the chicken breasts. If you put them straight in the oven, you can omit that step since the meat would cook in all the sauce. Place the casserole dish in the oven and bake for 45 minutes. Remove from oven to check if done and sometimes I flip the chicken over in the casserole dish. These chicken breasts will come out juicy and flavorful, and all you really need is the dressing to make them taste good. I also like to marinade chicken tenders in the dressing then dredge them in flour and deep fry.Serve with steamed cabbage and rolls.