Tangy Baked Chicken
|Boneless chicken breast halves||4|
|Ground red pepper||1 Dash|
|Creamy french salad dressing||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Rinse chicken; pat dry with paper towels.
Rub pepper and red pepper over chicken.
In a small bowl combine salad dressing, mustard, and Worcestershire sauce.
Lightly brush some of the mixture on both sides of chicken.
Place chicken in a 2-quart rectangular baking dish.