Cooking’s not one of my strongest suits. Years of independent living in university dorms and a succession of rented rooms or apartments made me an instant, fast-food, and take-out kind of girl. But I love eating good food. I’m one of those who’d scrimp on everything else but scrumptious meals and treats. So as much as I can, I try to prepare some of the simple recipes I find mostly from the Internet. And today’s lunch was one of those. Baked chicken with only three ingredients, two of which I already have in the kitchen. A quick trip to the nearest grocery and I got the last missing piece(s) – the boneless, skinless chicken.
I deviated a bit from the original recipe. I only used about 1/2 a kilo of the chicken breast, 3/4 cup of Italian dressing, and about 1/3 cup of brown sugar. I also covered the baking pan with aluminum foil for most part of the 60-minute baking time so my chicken looked paler than the photo in the original recipe. I baked the chicken without the foil cover for 12 minutes to darken the sauce. The sugar did not caramelize but I’m happy with how it turned out. Delicious, filling, and simple to make. I love how easy it was to prepare.
Here’s the full, original recipe from Jasmine Pace’s Facebook page:
“3 ingredient Simply Great Chicken – all you need is chicken, brown sugar and Italian dressing mix – and it only takes an hour!
About 3 1/2 pounds boneless, skinless chicken
1 ( .7 ounce) packet of Italian dressing mix
1/2 cup brown sugar, packed
Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.
Rinse chicken, pat dry with paper towels.
Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.
Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.
Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.”