Thursday, July 7, 2011

my husband the chef.


Jay's Raspberry Vinaigrette Baked Chicken

2-4 thin chicken breasts
olive oil
salt and pepper
Fat Free Raspberry Vinaigrette Salad Dressing

In a glass pie pan, coat chicken lightly in olive oil.
Sprinkle lightly, yet evenly with salt and pepper on both sides of chicken.
Coat the top of the chicken breasts with Rasp Vin.
Bake in oven for 35-40 minutes, flipping the chicken once about half way through.

He served it with steamed veggies and thyme rice (pronounced "thigh-muh") but it would also go well with baked potatoes.

This is what I came home to after a long day of work Tuesday. It was deee-lish!
Isn't he wonderful??

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