• 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)

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.