Last week, I made this chicken dish that I have had on my 'to make' list for a long time. A friend periodically asks her facebook audience for their favorite ______ recipe. I copy and paste the answers into an email to myself and save for a later date. This was on the chicken list, obvs!
Place thawed chicken breasts in a baking dish. Sprinkle with oregano, 2 bay leaves and onion soup mix. Cover with Italian dressing. Bake at 350 until done through.
Jami's notes: Veggie lovers can add mushrooms and tomatoes prior to the seasonings. I used my handy-dandy meat tenderizer ahead of time and let this marinate for about an hour before cooking. I only cooked three breasts and 1/2 of a packet of soup mix would have been fine. I covered this with foil to help keep in juices.
I have to say, the foil was not needed. This was the most tender, flavorful chicken next to Ritz Chicken (recipe to come later) I have ever had. It could not have been easier either. Busy moms, do this now!
I roasted some asparagus quickly with olive oil, salt, pepper and a little parm. Whole wheat yeast rolls from Fresh Market rounded out the meal. Oh, and strawberries with fat-free whipped cream for dessert!