Ingredients
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4 boneless, skinless chicken breasts (about 1.5 to 2 lbs)
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1 bottle (16 oz) Zesty Italian dressing (store-bought like Wish-Bone or Kraft, or your favorite brand)
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1 teaspoon Italian seasoning (optional, for an extra punch of flavor)
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1 clove garlic, minced (optional)
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1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
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Marinate the Chicken: Place the chicken breasts in a large Ziploc bag or a shallow container. Pour about 1 cup of the Zesty Italian dressing over the chicken (saving the rest for another use). Add the Italian seasoning and minced garlic if using. Seal the bag or cover the dish, making sure the chicken is completely coated.
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Refrigerate: Let the chicken marinate in the fridge for at least 30 minutes. For the best flavor and tenderness, aim for 2 to 4 hours. (Note: Try not to exceed 24 hours, as the high acid content in the dressing can eventually break down the meat and make it mushy).
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Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Prep for Baking: Transfer the chicken breasts along with the marinade into the baking dish. If using Parmesan cheese, sprinkle it evenly over the top of the chicken breasts.
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Bake: Bake uncovered for 35 to 45 minutes, depending on the thickness of the chicken. The chicken is done when the juices run clear and a meat thermometer inserted into the thickest part reads 165°F.
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Rest and Serve: Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat rather than spilling out onto your cutting board.
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