Wednesday, February 4, 2009

Raspberry Chicken.

I originally got this recipe from Sandra Lee, but after making it several times,
I have modified it to be very simple.

All you need is:
4 boneless, skinless chicken breasts
2 cups raspberry vinaigrette dressing

Marinate chicken in dressing for about 30 minutes. Pre-heat oven to 350.
After marinating, place chicken in glass dish and bake for 45 minutes.
Of course if you have more time, marinating it longer will only make it better.

That's it. Could it be any more simple? Every time I make this everyone just loves it because it is so tender and juicy and has a great flavor. I made it tonight and paired it with asparagus and scalloped potatoes for a nice healthy dinner.

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