Thousand Islands Chicken Breast

I love baked chicken breasts, but I don’t like frying them. This is because the pieces are sometimes big and I usually only fry chicken thighs, thighs and wings. White meat seems best baked or marinated in a sauce. Here is a simple recipe you can try for baked chicken breasts.

I don’t eat Thousand Islands dressing on salads. For me, it’s too heavy, and I like a light dressing or dressing that covers my lettuce. I had a bottle of Thousand Island Dressing in the fridge and didn’t want to waste it and didn’t know what to do with it. Since I had chicken breasts, I decided to use the dressing to marinate the meat for better flavor. You can’t go wrong with this recipe, and the result is an appetizing taste.


3 to 4 chicken breasts (I used on the bone)

1 cup light Thousand Islands dressing

1 tbsp Cajun seasoning

Salt and pepper to taste

Turn on the oven and set to 350 degrees. Wash the chicken and pat dry. I’m not that keen on salt, and in fact I didn’t use salt for this recipe because the dressing has so much sodium in it, but if you like salt then more potency for you. I used the Cajun seasoning for the chicken making sure to season both sides. Place the breasts in a casserole dish, meaty side up, and pour the dressing over the chicken. Pepper sauce and chicken well. Make sure you use enough sauce to completely cover the meat. You can put it in the fridge for 30 minutes to an hour or put it directly in the oven. I marinate the chicken about an hour before putting it in the oven. Take out of the fridge and pour some sauce over the chicken breasts. If you put them directly in the oven, you can omit this step because the meat will cook throughout the sauce. Put the casserole dish in the oven and bake for 45 minutes. Remove from the oven to check if it’s done and sometimes I return the chicken to the casserole dish. These chicken breasts will be juicy and flavorful, and all you really need is the dressing to make them taste great. I also like to marinate the chicken fillets in the dressing, then dredge them in the flour and fry them. Serve with steamed cabbage and rolls.

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