Easy-Kine Cooking: Italian dressing key to quick, tasty dish

Sometimes you just want to get dinner on the table. Here is a simple two-ingredient main dish that takes no fuss, just a bit of planning.

Start with any brand of Italian salad dressing. Select your favorite cut of chicken and marinate in the dressing.

If you want a bit of a kick in the marinade, add black pepper or chili flakes. As for selection of chicken parts, I find that thighs stay juicy and are more forgiving if your cooking time is off. Boneless thighs are readily available and make cooking simple.

You will need to marinate the chicken overnight, but after that it’s just a half hour of baking. Be careful not to overcook the chicken, especially if using breast meat. Serve over cabbage or lettuce, and enjoy an easy, simple meal.

ITALIAN DRESSING CHICKEN

By Lynette Lo Tom

• 2 boneless, skin-on chicken thighs, or use your favorite cut
• 1/4 cup Italian salad dressing

>> Optional: 1 teaspoon black pepper or 1/2 teaspoon red chili flakes

In plastic bag or bowl, place chicken parts and salad dressing. Add pepper or red chili flakes, if using. Seal bag or cover bowl with plastic wrap and refrigerate overnight.

Heat oven to 350 degrees. Line a baking tray with foil and place a rack in the tray. Arrange chicken on rack. Bake for 30 minutes.

For skin-on pieces, change setting to broil and cook until skin is browned, about 5 minutes. Serve on ti leaves, shredded cabbage or lettuce leaves. Serves 2.

Approximate nutritional information, per serving (based on 4 ounces chicken with skin): 300 calories, 21 g total fat, 5 g saturated fat, 130 mg cholesterol, 400 mg sodium, 4 g carbohydrate, no fiber, 3 g sugar, 23 g protein.

”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.