Ingredients:
2 lb bag boneless, skinless chicken breast
Italian dressing (make this yourself so you can control the fat - recipe follows)
Salt and pepper to taste.
Trim chicken of any skin or fat still on it. Tenderize chicken (the above photo is another of my fave things my Deni meat tenderizer - has 36 small blades that pierce the meat) if you do not have a tenderizer like mine use a couple forks and poke the breast all over and very well.
Pour Italian dressing all over chicken (about 1 cup worth), you do not have to cover the chicken with dressing. Season breasts with salt and pepper to taste. and refrigerate for at least 1 hour, turning breasts over half way through so other side can soak up dressing.
When ready to cook remove from fridge and preheat your oven to 350 degrees. Bake chicken for 20-30 minutes until cooked through and juices run clear.
Served with Sweet Roasted Carrots and purple hull peas.
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