Roasted Italian Herb Chicken Recipe -
Roasted Italian Herb Chicken Recipe

Roasted Italian Herb Chicken

Recipe by  

"Chicken breasts marinated AND baked in Italian-style salad dressing! Breaded, easy, delicious. Now THAT'S Italian!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
  3. 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.
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  • Note
  • 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.

Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2006

I only used about 1 cup of dressing. Just enough to cover the chicken. I tossed the marinated chicken in the bread crumbs in a gallon sized ziploc bag and placed back into pan. You don't want too much italian dressing on the bottom of the pan at this point or it will turn out too mushy. At end of cooking time I removed foil, topped with shredded parmesan and turned the oven to broil just for a few minutes till nicely browned. I think this gave it a nice touch. Very tasty and moist chicken. Good to serve with a pasta side dish.

Most Helpful Critical Review
Jun 22, 2003

Very quick and easy. I would use less dressing. One cup is probably enough for next time.


66 Ratings

Jul 27, 2003

This is good. The chicken is tender and tasty. I added a little melted butter on top of the bread crumbs to help it get crispy.

Jan 05, 2004

This was very good! I felt weird about cooking the chicken in the same marinade so I discarded the marinade and left a little just to coat the bottom of the pan. The results were perfect. I just added about another 20 minutes to the cooking and WALA! sumptuous, tender chicken!

Jan 04, 2011

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.

Apr 28, 2006

Very tender and flavourful. I also added some italian seasoning, and some garlic powder. Instead of breading the breasts, I cut them into strips and cooked them, covered, in the marinade. Yum!

Jun 22, 2003

This was SO very easy and sooo good!! I didn't use 2 cups of dressing though, about 1 or so, it was VERY GOOD!! Thanks Robin!!

Jun 22, 2003

I thought this recipe was as simple as it gets, and my very fussy boyfriend loved it. Thanks and I highly suggest this one for on the run people.


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  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 36.4 g
  • 56%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 2548 mg
  • 102%

* Percent Daily Values are based on a 2,000 calorie diet.

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