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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 428.8
  • Total Fat: 8.6 g
  • Cholesterol: 109.5 mg
  • Sodium: 685.2 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 47.0 g

View full nutritional breakdown of "Italian" Chicken Breasts MEAL calories by ingredient
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"Italian" Chicken Breasts MEAL

Submitted by: SERENDIPITYFR0G

Introduction

I have 8 children living with me. I have to do things BIG. They all have huge appetites. This is one of their favorite meals that I prepare during the winter. I have 8 children living with me. I have to do things BIG. They all have huge appetites. This is one of their favorite meals that I prepare during the winter.
Number of Servings: 10

Ingredients

    8 Chicken Breasts - no skin, bone and skin removed

    1 small bottle - *Kenís Low Fat Italian Salad Dressing

    10 Baked Potato (baked potatoes) 2-1/3" x 4-3/4"

    10 Servings - boiled carrots

Directions

I buy the boneless, skinless chicken breast FAMILY packs - usually 2 packs. I open and wash all the meat in cold water, then put it into my roaster pan. I crank that up to... Ohhh 350 degrees I believe. I then take the salad dressing (You can also use RANCH dressing, but Italian, I think it better for you...?? Not sure.)

So Anyways, Ya take the dressing and squirt the entire bottle over your chicken. You put the lid on, and let it cook.

I don't know how LONG it truly cooks in the regular oven because I havent made it in there in so long, but in the roaster pan ((you really need to get one if you have a big family)) it cooks usually in about 45 minutes to 1 hour. BUt I still don't really pay attention to it!! I can usually tell by SMELL when it is done - or close to being done.

Peel and boil the carrots until they are done.

Bake the potatoes in the oven. - I believe these take an hour depending on the size of them.

To serve:

1 serving carrots, 1 baked tater split open with whatever you want on it ((REMEMBER - adding stuff adds calories etc)) and then take a piece of chicken out and place on a cutting board, cut it into nice slices about 1/2 inch thick. Arrange the chicken on the plate, drizzle about 1 TBLSP of the "sauce" that is in with the chicken, over the cut/sliced chicken.

You can opt to leave the drizzle off. A few of my kids don't like the drizzle. The drizzle is the italian dressing condensed down some, but with the chicken juices also mixed within it. My suggestion is - TASTE IT before using the drizzle.

ENJOY!!

PS
I have 2 small children who hardly eat a whole chicken breast, so then normally share one, then I have 2 others who aren't big eatters, so they also share their chicken breasts. Everyone else grabs a whole one to themselves. I normally end up sharing part of mine with my little ones, there just are some days they are hungrier than others. hehe. So this recipe will feed 8 - 10 people -- dependingly. Most likely, only 8 adults, so cook carrots and baked taters accordingly.

Number of Servings: 10

Recipe submitted by SparkPeople user SERENDIPITYFR0G.






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