Marinated Baked Chicken
|Italian salad dressing||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Chicken breast halves||6 (With Bone)|
|Onion salt||1⁄8 Teaspoon|
|Garlic salt||1⁄8 Teaspoon|
Preheat oven to 350 degrees.
In a measuring cup combine salad dressing and soy sauce.
Pour 3/4 cup into large resealable plastic bag; add chicken.
Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times.
Refrigerate remaining marinade for basting.
Drain chicken, discarding marinade.
Place chicken, skin side up on a rack in a roasting pan.
Sprinkle with onion salt and garlic salt.
Bake, uncovered, for 45-60 minutes or until juices run clear and a meat thermometer reads 170 degrees, brushing occasionally with reserved marinade.