Italian Dressing Chicken with fresh roasted veggies & corn on the cob!

Рет қаралды 69

15 күн бұрын

In this episode of Ursula's Farmhouse Cooking I will walk you through the steps of how to make a delightful meal of Italian dressing chicken, along with fresh roasted veggies, and some mouth-watering juicy corn on the cob. This meal was so simole to cook, yet filled with thr best flavor!
Recipes Below
Italian Dressing Chicken
You will need fresh boneless skinless chicken breasts. I used the Italian style Perdue chicken brand. You will need 1 cup of any type of Italian dressing that you enjoy, as well as salt and pepper to taste, a half cup of Parmesan cheese, and salt and pepper. Kosher salt is suggested.
1. Preheat your oven to 375 degrees.
2. If your chicken already has an Italian marinade in the package, do not rinse.
3. Place fresh chicken breasts into a greased baking dish.
4. Add salt and pepper to taste.
5. Add 1 cup of Italian dressing to the chicken.
6. Feel free to let the flavors marinde in the fridge for a minimum of 15 minutes before baking or even up to 24 hours.
7. Bake uncovered for 15-20 minutes. Then take the chicken out of the oven and sprinkle generously with parmesan cheese.
8. Return the chicken to the oven to finish baking for another 5-10 minutes until cooked through. You may have to cook an additional 10 minutes
to let the chicken brown enough to your liking. The last minute or two you can turn the oven to broil for a browned crust on top. Please watch food closely on broil.
9. Serve with somw od the sauce from the baking dish and add fresh parsley if desired. Enjoy!
Nutrition Estimate
346 calories
3g carbs
52g protein
12g fat
4g sat fat
3g poly unsaturated fat
1g trans fat
156g cholesterol
627 mg sodium
872 mg potassium
2g sugar
Vitamin A: 181 IU
Vitamin C:3mg
Calcium 124 mg
Iron 1 mg
Roasted Veggies
Preheat your oven to 400.
Directions:
1. I used fresh squash, zucchini, and grape tomatoes in different colors. Feel free to roast cauliflower, broccoli, onion, and other veggies.
2. Rinse veggies well and slice squash and zucchini into bite size pieces.
3. Use a baking pan or dish lined with parchment paper.
4. Use salt and pepper, garlic salt, Cavender's Greek seasoning, and onion powder to sprinkle on veggies.
5. Drizzle generously with olive oil. Mix together well to merry the flavors together.
6. I roast my veggies for at least 20 minutes, sometimes it may take 30 minutes or so until they are roasted to your liking.