Thousand Island Chicken Breast
I love baked chicken breasts, but I don’t like to fry them. It’s because the pieces are sometimes big and I usually fry only chicken drumsticks, drumsticks and wings. I find white meat better baked or marinated in a sauce. Here is a simple recipe you can try for baked chicken breasts.
I don’t eat Thousand Island dressing on salads. For me, it’s too heavy, and I like a light dressing or vinaigrette to coat my lettuce. I had a bottle of Thousand Island dressing in the fridge and I didn’t want to waste it and didn’t know what to do with it. Since I had some chicken breasts, I decided to use the dressing to marinate the meat for the best flavor. You can’t go wrong with this recipe, and the result is delicious flavor.
Ingredients
3 to 4 chicken breasts (I used bone-in)
1 cup light Thousand Island dressing
1 tablespoon cajun seasoning
salt and pepper to taste
Turn on the oven and set it to 350 degrees. Wash the chicken and dry it. I’m not crazy about salt, and I didn’t actually use salt for this recipe since the dressing has a lot of sodium, but if you like salt, then more power to you. I used Cajun seasoning for the chicken making sure to season both sides. Place the breasts in a saucepan with the meat side up and for the dressing over the chicken. Pepper sauce and chicken good. Be sure to use enough sauce to completely cover the meat. You can pop it in the fridge for 30 minutes to an hour or put it right in the oven. I marinate the chicken for about an hour before placing it in the oven. Remove from the fridge and pour some of the sauce over the chicken breasts. If you put them directly in the oven, you can skip that step as the meat would cook in all the sauce. Place the casserole in the oven and bake for 45 minutes. Remove from oven to check if done and sometimes I flip the chicken in the casserole. These chicken breasts will turn out juicy and flavorful, and all you really need is the dressing to make them taste great. I also like to marinate the chicken tenders in the dressing, then dredge them in flour and fry them. Serve with steamed cabbage and buns.
