Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 | Split chicken Breasts |
| 1 cup | Raspberry Walnut Vinaigrette Salad Dressing |
| Seasoned Salt | |
| Black Pepper | |
| 2 tablespoons | Dale's Sauce |
| Spice Hunter's Chicken Roasting Rub | |
| Cinnamon |
(from the Kitchen of Doom)
Mix the dressing and the Dale's, and let the mix chill in the fridge while you skin the chicken breasts. (My bow to the Fat Police-) Rub the chicken with seasoned salt, pepper, and the Roasting mix to taste. When that's done, put the chicken and the dressing mix in a bowl, and marinade for at least an hour.
Turn the oven on at 350. Arrange the chicken breasts, meat side up, in a pan, and pour the marinade over them. Sprinkle with a little cinnamon. Let them cook until nearly done, basting often. Increase the oven temp to 400 for the last few minutes of cooking time.
The chicken should have a nice, dark red color when it comes out of the oven. And it smells wonderful while it's cooking. Be sure you baste it fairly often, though. I have a feeling that it would try to dry out if you gave it the chance.
I served my red chicken with nibblets, pineapples, and baked potatoes. If you don't have Dale's Sauce around (it's a regional thing, I think-) you can sub dark soy sauce with a little worchestershire in it and get basicly the same taste and effect. The Spice Hunter's rub is a spicy mix of things like curry and cumin. Use it sparingly.
Posted to EAT-L Digest by JoAnne F Spencer <brightfires@...> on Dec 17, 1997