Baked Chicken Breasts— Three Ways

Tender chicken breasts get a boost of flavor from easy and convenient seasoning mixes.

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Total Time : 2 hours 30 minutes - 2 hours 40 minutes
Prep Time : 10 minutes
Bake Time : 20 minutes
Servings : 6

Ingredients

6 boneless, skinless chicken breasts or cutlets, 4 ounces each, rinsed and patted dry

For each chicken breast:

Seasoning Mix 1:

2 Tablespoons sugar-free, low-fat raspberry-vinaigrette bottled dressing
1/2 teaspoon dried tarragon

Seasoning Mix 2:

2 Tablespoons sugar-free, low-fat Italian or honey Dijon bottled dressing
1/2 teaspoon dried rosemary

Seasoning Mix 3:

1 Tablespoon Italian seasoning, poultry seasoning or Cajun seasoning
Nonstick cooking spray, or olive or canola oil

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Directions

step 1Place chicken breasts in small (quart-size) Ziploc® Brand Double Guard® Freezer Bags with dressing and herbs. Press out any air in the bag and evenly distribute dressing and herbs so the chicken breast is evenly coated. If using only dry seasoning mix, sprinkle it evenly over the chicken breast before placing it into a small Ziploc® Brand Double Guard® Freezer Bags.

step 2Freeze completely for up to one month until ready to use.

step 3Preheat the oven to 375 degrees F. Line a baking sheet with foil, lightly coating the surface with a nonstick cooking spray or oil.

step 4Remove frozen, seasoned chicken breasts from the bags, place on prepared baking sheet and bake until meat is cooked through, about 20–30 minutes depending on thickness of chicken.

Variations

Try marinating with other favorite low-fat and/or sugar-free dressings, marinades or soy sauce.

Chef’s notes

Thin cutlets cook faster than a thick chicken breast. Save time by cutting larger chicken breasts (those weighing more than 4 ounces) in half horizontally before marinating or seasoning. Or place thicker chicken breasts between two sheets of Saran™ Premium Wrap and pound to 1/4-inch thickness with the smooth end of a meat mallet or the bottom of a heavy skillet.

For a fast, delicious side dish to go with the chicken, prepare “Asian Vegetable Medley” or “Broccoli and Potatoes with Mixed Vegetables” from the Ziploc® Brand Zip'n Steam® Bags recipe collection.

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comments (5)

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recent comments

5/4/2010 ,

Elizabeth P.

I have marinated steaks and roasts for the oven and the grill with bottled dressing or my own dressing (just so it has vinegar as part of the recipe). Vinegar is a natural tenderizer and the flavors that stay with the meat are real taste pleasers. Italian Mix is my favorite mixed with Balsamic Vinegar for extra flavor. Apple Vinegar is great, too. I have also just used vinegar mixed with soy sauce (another natural tenderizer), catsup, mayonaise; whatever the taste you have is mind is what you blend together. So good and so easy. Enjoy:)

5/8/2009 ,

Helen W.

I have done this with all parts of my chicken many times, but instead of baking, I have cooked mine out on the grill. Everyone just loves it. ( Make sure not to over cook or it will be dry.)Have with stir-fry veggies-Awesome.

5/6/2009 ,

Tomi H.

I have not seen any of your recipes before and am glad I stumbled onto this site. I am printing several but my request would be to include the calorie count, fat, saturated fat, etc. I know I cannot be the only one that is watching for this info. Thanks!!!

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