I started out with a pack of ten chicken breasts, but I only used six for this recipe. I like having some left over chicken so I can do other things with it later. I poured Italian dressing into two sandwich baggies for the chicken breasts to marinate. Before I put the chicken in, I put little slits into them so the dressing can slosh around inside and out, making the chicken savory and flavorful. I usually let them marinate overnight, but I was really craving this recipe today, so I let them juice up for about four hours. I went shopping earlier for a zucchini, a squash, and a container of mushrooms. I sliced them up and stored them in the fridge until I was ready to get cookin'.
I set the oven to 350 degrees and got my ingredients ready. In a glass casserole dish, I poured the chicken and dressing out and separated them evenly. I added more dressing to the dish because I don't want the chicken to dry out during cooking! Once I put the chicken in the oven, I got my vegetables out and set the kitchen timer for ten minutes. When the timer went off, I flipped the chicken over so the sides would cook evenly. I checked the centers to see how they were doing and everything seemed to be cooking beautifully! I sloshed them around a bit to get more dressing everywhere and set the timer for another ten minutes.
Once the second timer went off, I was ready to put the vegetables in. This time, I only set the timer for seven minutes, which was plenty. The chicken was cooked all the way through and the vegetables were cooked, but still had the right amount of crisp.
This recipe can go great over pasta, too! I usually put it over penne or rotini, but all I had was spaghetti.
Unfortunately, I was in such a rush making this that I didn't even think to take more pictures. I didn't know I'd be posting about this, but here I am! Luckily, I did get an image of the finished product: