By: Shannon Beeghley, LPN, NS, CHHC
1 & 1/3 cup olive oil
1/2 cup apple cider vinegar
2 TBSP honey
2 tsp. dry mustard (can use prepared mustard too)
1 1/2 tsp. minced onion
1 tsp dried dill weed
1 tsp garlic salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp Italian seasoning
1/2 tsp dried parsley
1/4 tsp paprika
Mix dressing together in a blender; cover and blend until smooth. Makes approximately 1 3/4 cups. Drizzle on lettuce salad, cooked quinoa or rice, or on a pasta salad.
Put approximately 5-10 pieces of frozen boneless skinless chicken breasts (or can use other pieces) in a 9×13 (or other baking dish) and drizzle the Italian dressing over it. Chicken does not need to be submerged in the dressing. Bake uncovered for one hour at 300 degrees. Serve hot. Leftovers make a really good cold chicken sandwich or a good chicken salad mixed with mayo, cheese, pickles etc.
Note: I just made this for a group of 40 people. I had 30 large and small pieces of boneless, skinless chicken breasts in a large foil roaster pan. I made a double recipe of the Italian Dressing and drizzled it over all. It was baked, uncovered, at 350-375 degrees for 2 1/2 hours and was very tender and moist. (I did move the chicken around in the pan a couple times while it was baking since the chicken was overlapping.)
If you have leftover broth, drain it off and bring to a boil in a pan. Add rice or quinoa and cook till the grain is tender. This is good in any side dish with vegetables!