Easy Antipasto Chicken
Chicken is coated with Italian dressing, then baked with assorted vegetables. It's an easy and tasty dish that's also good for you.
Yield
8 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken pieces
|
|
| ½ | cup |
salad dressing, italian
divided |
|
| 1 | cup |
mushrooms
sliced |
|
| 8 | slices |
tomatoes
|
*
|
| 8 | slices |
onion rings
|
* |
| 2 | teaspoons |
Parmesan cheese
grated |
|
| 8 | slices |
green bell peppers
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken pieces
|
|
| 118 | ml |
salad dressing, italian
divided |
|
| 237 | ml |
mushrooms
sliced |
|
| 8 | slices |
tomatoes
|
*
|
| 8 | slices |
onion rings
|
* |
| 1E+1 | ml |
Parmesan cheese
grated |
|
| 8 | slices |
green bell peppers
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Preheat the oven to 400℉ (200℃).
Arrange the chicken in a 9x13 inch baking pan.
Pour half of the Italian dressing over the chicken.
Arrange the vegetables around, sprinkle with salt and black pepper.
Bake 15 to 20 minutes or until the vegetables are tender, and the interior temperature of chicken has reached 165 degrees F.
Remove from the oven, and serve warm with remaining dressing.
