• 4servings
  • 447calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B9, C
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 1/2 cup mayonnaise

  4. 1/2 cup Italian dressing

  5. 1/4 teaspoon garlic powder

  6. 1/4 teaspoon Italian seasoning

  7. 1/2 teaspoon Kitchen Bouquet (brown seasoning sauce)


  9. 4 chicken breast halves -- skinned and boned

  10. parsley, fresh -- chopped

Instructions Jump to Ingredients ↑

  1. In a medium bowl, mix together all the marinade ingredients. Place the chicken in the marinade, cover, and marinate in the refirgerator for 20 minutes. Preheat oven to 350. Shake off the marinade from the chicken, discard excess marinade, and place the chicken in a baking pan that has been coated with non-stick spray. Bake for 15 minutes, or until the chicken is fork-tender and no pink remains. Sprinkle with parsley before serving. Note: This is great grilled or broiled too. Libby's notes: Yes it really does cook this quickly--surprised even me. When I make it next I'm going to freeze the chicken in the marinade. I think there's enough dressing to keep the mayonnaise from separating too badly, but since the marinade is discarded anyway, it shouldn't make much difference. I've made this for as many as 300 people, and it is really w


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