Thousand Island Chicken Breast

I love baked chicken breasts, but I don’t like to fry them. It’s because the pieces are sometimes big and I usually fry just chicken thighs, drumsticks and wings. I find white meat better baked or marinated in a sauce. Here is a simple recipe you can try for baked chicken breasts.

I don’t eat Thousand Island dressing on salads. For me, it’s too heavy, and I like a light dressing or vinaigrette to top my lettuce. I had a bottle of Thousand Island dressing in the fridge and I didn’t want to waste it and didn’t know what to do with it. Since I had some chicken breasts, I decided to use the seasoning to marinate the meat for the best flavor. You can’t go wrong with this recipe, and the result is delicious flavor.

Ingredients

3 to 4 chicken breasts (I used bone-in)
1 cup light Thousand Island dressing
1 tablespoon cajun seasoning
Salt and pepper to taste

Turn on the oven and set it to 350 degrees. Wash the chicken and pat dry. I’m not a fan of salt, and I didn’t actually use salt for this recipe as the dressing is high in sodium, but if you like salt then more power to you. I used cajun seasoning for the chicken making sure to season both sides. Place the breasts in a saucepan meat side up and pour the dressing over the chicken. Pepper sauce and chicken good. Be sure to use enough sauce to completely cover the meat. You can put it in the refrigerator for 30 minutes to an hour or put it directly in the oven. I marinate the chicken for about an hour before placing it in the oven. Remove from the fridge and pour a little of the sauce from the chicken breasts. If you put them directly into the oven, you can skip that step since the meat would cook in all of the sauce. Place the pan in the oven and bake for 45 minutes. Remove from oven to check for doneness, and sometimes I flip the chicken over in the pan. These chicken breasts will come out juicy and flavorful, and all you really need is the dressing to make them taste good. I also like to marinate the chicken fillets in the dressing, then dredge them in flour and fry them. Serve with steamed cabbage and rolls.