Friday, April 6, 2012
Baked Chicken with Moni's House Tomato Vinaigrette
I was recently contacted by Moni's Natural Dressings and asked if I was interested in trying their sauces.
Well, yes, of course!
They sent me three different kinds and we have had fun trying them out.
This recipe features the Famous House Tomato and Oil Vinaigrette, which can be used just as a salad dressing or in a variety of different kinds of foods, from pasta salads to sloppy joes.
I was in need of a quick and easy dinner and decided to slightly modify a recipe on their website.
The result was so delicious!
The dressing gave the chicken a zippy tang without being overwhelming, and it was so flavorful with the tomatoes and spices.
We enjoyed it so much that we're having it for dinner again next week! I love that with one bottle of dressing, I can make this entree twice, with some dressing left over!
Thank you to Moni's for sending us their sauces! While their products are used in many restaurants, you can also purchase them online or in various retail stores - check their website for locations.
1-1/2 lbs boneless, skinless chicken breasts
1/2 cup Moni's House Tomato Vinaigrette
Salt and pepper
1/4 cup grated fresh Parmesan cheese
Cut the chicken into serving size pieces and place in a large ziplock bag. Pour the dressing in and seal the bag well. Make sure all the chicken is covered well and let it marinate in the refrigerator for at least 30 minutes, even all day.
Preheat oven to 400°.
Remove chicken and sauce from the bag and place in a baking dish.
Sprinkle lightly with salt and pepper and then evenly distribute the cheese over the top.
Bake for 15-20 minutes, (depends on how thick your chicken is), or until chicken is no longer pink and juices run clear.