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Raspberry Vinaigrette Chicken Breast
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Raspberry Vinaigrette Chicken Breast

24 Hr(s) 55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 bag boneless chicken breast (Tyson preferred)
1 bottle raspberry vinaigrette salad dressing
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Let's Make It
1
Put chicken breast into a deep container. Add raspberry vinaigrette dressing into container. Cover and marinade in refrigerator for 24 hours.
2
When you are ready to cook the next day preheat oven at 350°F. Remove marinated chicken and put chicken on a cookie sheet.
3
Put chicken in oven and bake for 1 hour. When the hour is up, remove chicken from oven cut the chicken lightly with a kitchen knife to make sure it’s done. If there is still a little pink, replace chicken back into oven and continue cooking for 15-20 more minutes. When that time is done check chicken again. If the chicken is done, remove from oven.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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