Chicken Italiano

This dish is so easy to make, I feel like I should be wearing pumps and an apron, smoking a cigarette, and banging my boss.  (Yup, too much Mad Men.)  What I mean is, it's almost embarrassingly simple to throw together.  No chopping.  Ingredients that come from bags and bottles, that you most likely have in your fridge.  BUT SO DELICIOUS.  Carson's mom has been making it for him his whole life, so, naturally, I had to have the recipe.  I am, after all, a domestic housewife.  Of sorts.    

Chicken Italiano

(Serves 4)

Printable Recipe

4 boneless, skinless chicken breasts

1 bottle light Italian dressing

1 pkg. onion soup mix

2 bay leaves

Sprinkle of paprika

8 oz. sliced mushrooms

1 cup cherry tomatoes

Preheat oven to 350.  Place chicken breasts in baking dish.  Pour dressing all over and add onion mix, flipping breasts to make sure chicken is fully coated.  Cover and marinate in fridge for 30 minutes.  

Uncover, add bay leaves to dressing and sprinkle breasts with paprika.  Cover again with tin foil and bake for 40 minutes.  Remove from oven, uncover, and top with sliced mushrooms and tomatoes.  Season slightly (depending on how salty your Italian dressing is).    

Bake uncovered for another 20 minutes.  Serve over brown rice.