Salad Dressing Chicken

Name: Salad Dressing Chicken
Ingredients: 2 1/2 lbs bone-in skinless chicken breast halves, approximately (you need 4 pieces); 1/4 - 1/2 cup light honey Dijon salad dressing; 1 tablespoon fresh rosemary, minced; 1/4 - 1/2 cup dried breadcrumbs (I like the seasoned kind, more if needed); seasoning salt, to taste; black pepper, to taste

6 ingredients

10 steps

Ingredients

2 1/2 lbs bone-in skinless chicken breast halves, approximately (you need 4 pieces)
1/4 - 1/2 cup light honey Dijon salad dressing
1 tablespoon fresh rosemary, minced
1/4 - 1/2 cup dried breadcrumbs (I like the seasoned kind, more if needed)
seasoning salt, to taste
black pepper, to taste

Directions

1

Preheat oven to 475 F.
2

Spray a roasting rack and shallow roasting pan with nonstick spray or grease lightly with some oil.
3

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

Set breasts, meaty sides up, onto the sprayed roasting rack and sprinkle with rosemary.
6

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

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

Bake another 40 minutes or until cooked through.
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).