Ingrédients
6 skinless breast halves, boneless italian chicken dishes
1 (16 oz) bottle Italian salad dressing
Directions
For marinade: Pour the vinaigrette in a large plastic bag with closure. Add chicken, seal bag and shake to coat. Refrigerate at least 1 hour or overnight (the longer you marinate, the more flavor the chicken absorb).
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from bag, discard marinade. Place italian chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour or until italian chicken dishes is cooked through and juices run clear. Note: Turn the chicken occasionally during cooking.
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