It doesn't get much easier, or tastier, than this make-ahead family favorite!
Servings: Serves 6
Ingredients
  • 1 1/2 cups bottled, reduced-sodium Italian salad dressing
  • 1/2 cup ketchup
  • 2 1/2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons minced garlic
  • 6 boneless skinless chicken breast halves (about 1 1/2 pounds)
    • Directions
    In a bowl, mix dressing, ketchup, soy sauce and garlic. Add chicken. Stir to coat and cover with plastic wrap. Refrigerate 3 hours.

    Preheat oven to 400°. Arrange chicken breasts on a rimmed baking sheet lined with foil; pour marinade on top. Roast chicken 20 minutes or until cooked through and no longer pink, turning twice during baking. Remove and serve as directed with Crispy Noodle Cake.
    From the January 2007 issue of O, The Oprah Magazine

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