I'm not really sure--having never made it. The dressing would probably keep it moist. But you could probably cut down on the baking time too.
Sorry I can't be of more help. Sheri On 12/16/07, Sugar <[EMAIL PROTECTED]> wrote: > > Hi Sherri, > this sounds great! but I have one question. > For the length of time for the chicken, isn't one hour to much? > or will the dressing, keep it moist? > just curious > thanks > hugs > Syl > " In the darkness, there is wonders of light > that cannot be seen with the human eye " > -Sugar > ----- Original Message ----- > From: "Sherri Crum" <[EMAIL PROTECTED]> > To: <[email protected]> > Sent: Sunday, December 16, 2007 12:12 PM > Subject: [RecipesAndMore] Oven Baked Chicken > > > > > > Oven Baked Chicken > > > > 8 chicken pieces, skinned > > 1 8-oz. bottle Italian salad dressing > > > > Place chicken in baking dish. Pour dressing over chicken and bake at > > dg350 for 30 minutes. Turn chicken over and bake an additional 30 > > minutes. > > > > > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
