Spicy Breaded Chicken Breasts

Yesterday I wanted to make something different with my skinless, boneless, chicken breasts. I wanted to bread them but also wanted to add a zippy spicy flavor to them. So I decided to marinate the breasts first, then bread them. I never know how these concoctions I come up with will turn out, but the following recipe was really quite good and is an easy recipe for chicken breasts. They came out moist and juicy.

• 5 Boneless, Skinless Chicken Breasts (This would work with any type of chicken)
• ½ Cup of Diana Marinade “Spicy Southwest Chipotle"
• Panko Bread Crumbs
• Slap Ya Mama White Pepper Blend Cajun Seasoning

Marinate your chicken breasts in the marinade sauce, cover and refrigerate for approximately 1-½ hours turning occasionally. You can marinate longer if you wish to do so.

• Preheat your oven to 350° F.
• Roll the chicken breasts through the breadcrumbs and place in an oven-safe dish.
• Sprinkle with Cajun Seasoning and bake in the oven until chicken reaches 165° F ( In my oven this took 45 minutes but all ovens differ).

Ingredients

• 1 Large Onion Sliced Thick
• 1 Green Pepper Large Chunks or Slices
• 1 Head of Broccoli cut into sections
• 1 Large Garlic Clove Sliced (more if you like)
• 1 Tbs. Vegetable Oil
• ¼ Cup of Calorie Wise Kraft Sun-Dried Tomato & Oregano Salad Dressing

• Heat oil in a large frying pan or wok.
• Add onions and cook for about 2 minutes.
• Add the rest of your vegetables along with the garlic and salad dressing.
• Continue to cook to your desired taste. I like my broccoli on the crunchier side and cooked this dish for about fifteen minutes.

I served this dish with what I call my kitchen sink salad.