When I spotted this recipe at Deborah's Taste and Tell last week, I knew I would give it a try that same day. I was about to go to the store so I picked up the ingredients for it. I had never tried Catalina dressing and wasn't even sure what it tasted like, but it looked so easy and Deborah has such good recipes that I was willing to try. So glad I did! It was one of the fast chicken recipes you can imagine. Just mix up the few ingredients for the sauce and pour it over the chicken and bake. And you get a moist chicken with a flavorful sauce. Who can't do that?
I accidently picked up bone-in chicken when I was shopping, but I'll go back to boneless, skinless like I normally buy next time. I cooked it a little longer, but it was still great. Even Sabrina (who likes her chicken bland with no sauce) devoured this one. She even had leftovers of it the next day. We all agreed that we should have this again. My only problem is that I have another recipe called Sweet and Sour Chicken (which I posted on my second recipe post on my blog and I just realized I never posted a picture of this delicious chicken dish). So any ideas for a different name for this new recipe so I don't mix it up with my old favorite? Sweet & Sour Chicken
4 chicken breast halves
1 c. Catalina salad dressing
1 c. brown sugar
1 envelope dry onion soup mix
Preheat oven to 350º. Place chicken in a casserole dish.
In a small bowl, combine the dressing, brown sugar and onion soup mix. Pour over chicken breasts. Cook in preheated oven for about 45 minutes, or until no longer pink in the middle.