Reviewed: May 13, 2009

I have been doing this for years, I've even gone as far as cutting up a ton of different kinds of veggies (potatoes carrots and onions are always a huge hit) and tossing it all in the oven and making one huge one dish meal. I've also always used FF italian dressing or made my own out of the packets that you can buy.

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Reviewer:

DreamWriter

Cooking Level: Expert

Reviewed: Apr. 23, 2009

Perhaps leave marinade on chicken when baking. Otherwise not a lot of taste.

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Reviewer:

Colleen

Cooking Level: Intermediate

Reviewed: Mar. 26, 2009

Great, easy, tasty recipe. You can marinate overnight or in the morning and have it ready for dinner at night. remove the chicken from the marinade and use it for basting if you like. I tried cooking it in the marinade- but the chicken was WAY too tart. Now, I pour off the marinade and baste the pan with olive oil before I add the chicken. I bake covered for 30 mins. Then 1 cut 6 carrots in quarters (lenghthwise) and 4 potaoes in quarters also lenghtwise. I add these to teh chicken and bake uncovered for 30 additonal minutes. Awesome! The dressing gives the vegetables a great flavor and they come out slighly crisp. The chicken is brown but very moist. If you just want a slight brown, you can uncover for the last 15 minutes only. That works fine too and the vegetables are less crisp.

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Reviewer:

Aquarius52

Reviewed: Mar. 16, 2009

This is my favorite grilling recipe. I have made this for years and it is a favorite among everyone. I made for dinner guests once (always embarassed because its so easy). And, everyone RAVED. Kept complimenting every bite they took - I was blushing because it was really a quick fix. My sister cuts this up and grills in chunks on sticks with other veggies. Serve with rice and its a perfect weeknight meal (can marinate the night before). If you want to go all out. You can cut the breast in half lengthwise (pound if you want super thin) and marinate. Then, lightly grill until browned and put back in fridge with more dressing to marinate a few more hours. Then, totally cook through in the oven. You can not go wrong with this!

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Reviewer:

KUPPUSAMY

Reviewed: Feb. 20, 2009

Very easy but bland. The chicken is probably better sliced in a salad or on a sandwhich, it's too plain on it's own.

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Reviewer:

jillianr

Reviewed: Feb. 16, 2009

Try adding honey to the Italian. It takes the edge off and gives it a little sweeter taste.

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Reviewer:

Sheri Weaver

Reviewed: Feb. 13, 2009

This recipe gave me the basics when I wanted to know how to cook chicken I'd marinated in a store-bought jerk marinade. Most of the marinated chicken recipes I found involved grilling, so this one helped me as far as figuring out the time needed to cook the chicken, something I'm kind of hopeless with. I did turn the temp up to 375°F instead, since my chicken breasts were superthick, and an hour was the perfect amount of time.

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Reviewer:

karenbee

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

Reviewed: Dec. 29, 2008

So tasty and hardly any prepwork involved!

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Reviewer:

Cnstarz

Reviewed: Dec. 21, 2008

Loved it! This is such an easy quick prep throw it in the oven recipe for us busy/working moms and most importantly delicious. Definitely will be making again.

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Reviewer:

albita78

Cooking Level: Beginning

Living In: Miami, Florida, USA

Reviewed: Dec. 19, 2008

This is easy and tasty! I only had a vinagrette dressing on hand, so I used that. I also added a small can of sliced mushrooms, like others suggested. It was very good. I will make this again, but next time I will use creamy Italian dressing.

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