French Dressing Chicken Recipes

Steps:

• 1. Marinate chicken pieces with about 1/2 bottle (about 8 oz.) of French Dressing in a large zip lock bag.
• 2. Place in the refrigerator for at least 1/2 to 1 hour.
• 3. Place chicken pieces on baking pan, reserving leftover marinade.
• 4. Bake at 350 for about 40 minutes. Then ladle the remaining marinade over the chicken.
• 5. Turn heat down to 300, and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the edges of the chicken begin to caramelize and get crispy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Steps:

• Wash and pat dry chicken. Season with Italian seasoning and white pepper. Coat seasoned chicken with dressing.
• Place in a bowl, cover and refrigerate anywhere from 30 minutes to overnight. The longer you marinate the better the taste.
• To Bake: Place chicken in a 13x9 baking dish coated with cooking spray. Cover with foil and bake in 400 degree preheated oven, about 45-50 minutes. Check periodically, may not take as long depending on how fast your oven cooks.

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.