Italian salad dressing-marinated and roasted chicken breasts! Easy, tasty, and breaded. THAT is Italian, indeed!
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts
- 2 cups Italian-style salad dressing
- 1 cup Italian-style dried bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9×13 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.
- 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.
Nutrition Facts
| Calories | 587 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 6 g |
| Sodium | 2548 mg |
| Sugars | 12 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I made it. The coating didn’t stay on but the flavor was good. My husband loved it and that’s all that matters. Will probably make it again but have to figure out the coating.
I made it but I didn’t use breader but I enjoyed it very flavorable
Very plain chicken
The vinegar flavor was overwhelming and covering the chicken while it baked made it soggy. One the plus side, the vinegar made the chicken very tender.
Had this last night and it was so good. I added garlic, and soaked the chicken in Italian dressing in a ziploc bag for awhile. Good, will make again.
This was a big hit. We love chicken marinated in Italian dressing. I used Italian Panko Crumbs and that made it even better. Served it up with rice pilaf and corn and everyone was happy. It’s definitely a keeper.
I made this the other night however it was just OK. No taste what so ever. I even marinated the chicken for more than 2 hours. Will not be doing again.
Made this with 2 boneless chicken breasts cut into strips and marinated with dressing for 30 minutes or so. Then shook in bread crumbs, back in dressing, back in crumbs into pan(no extra dressing in pan.) Topped with little pats of butter and sprinkle of paremasan cheese and baked. Had foil on for first 20 minutes and then cooked uncovered. Delicious! Kids (4 & 2) weren’t too happy with it, but hubby and I thought it was wonderful. Anxious to see how the leftovers go!
awesome flavor
I was very confused while reading the reviews until I realized the directions didn’t say to discard the marinade before baking. My family usually just takes the chicken and let it soak in the dressing for a day or two and then we toss it on the grill….so yummy. But as I just bought a new home and don’t have a grill yet, I love this baking in Italian breadcrumbs. I do add extra seasoning to my breadcrumbs: garlic powder, onion salt, paprika, etc. Oh, and I do use dark meat, not the breast….cheaper and more flavor!
Way too much Italian dressing. I only used one cup, but it was still a bit overwhelming. Came out a bit soggy. We ate it – and it was okay, but I probably won’t make it again.
Great recipe although next time I will only use one cup of dressing. My family loved it but the two cups of dressing is too much.
This meal ended up very flavorful. The whole family liked it, and I really liked how simple it was to prepare. I will certainly be making this chicken again.
This recipe was very good! though I did make some changes. I used original bread crumbs, since I didn’t have Italian at the time, then after I baked them, I threw them in the deep fryer. Took only a few minutes more and they turned out great!
Amazing!!!! My husband and I enjoyed it. I do suggest you let it marinate for atleast a day or two the flavor stays on better. I also placed it to marinate in a large bag. I also took others suggestions by lightly covering the pan with italian dressing. Will def make again
I made this for dinner today and really liked it. The chicken turned out very tender and juicy. Someone else mentioned drizzling melted butter on the bread crumbs once they are coating the chicken. I tried that and it gave it a richer flavor. I also added about a teaspoon of oregano and a dash of Parmesan cheese to the bread crumbs. I found that the oregano complimented the flavors in the Italian dressing.
I am not sure what went wrong, usually all recipes I use from the site are wonderful, this one was not. I followed the directions, but the taste was kind of sweet due to the salad dressing event though I got rid of the remaining sauce after breading and before I put in the oven. I don’t think we should cover it with foil; foil prevented it from getting crispy. I did remove it the last few minutes but still it stayed mushy. My kids didn’t like it and I didn’t, so I used the chicken to make Chicken noodle soup that is heavenly. That added some flavor to the soup.
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.
Excellent & easy! I used 1 C of salad dressing instead of 2 and it was perfect. After it was done cooking, I broiled it for a few minutes to brown it up a little. It was juicy and tender! My husband said the chicken tasted like it had stuffing on it 🙂
This wasn’t too bad.
my kids loved it!!!