Amy’s Italian Chicken

This is the easiest chicken in the world to make, and one of the tastiest for a main dish, leftover cold chicken sandwiches, or sliced over salads or hot pasta dishes. Thanks for the tip Amy.

6 chicken breasts, boned or not
1 large bottle of Italian dressing

Place chicken in casserole baking dish and pour the dressing over all to coat. Try not to stack the chicken.
Bake in 375° oven until chicken is done. Try not to over bake it, and check to make sure there is enough liquid in baking dish so chicken does not burn. If needed add ¼ cup HOT water.
Remove chicken from oven when it is done, and leave in juice about 3-5 minutes.
Remove chicken from juice after 3-5 minutes, as chicken will soak up the dressing and is usually too vinegary after that time.
6 Servings

Benihana Sesame Chicken
From one of the knif weilding experts!

This is a single serving recipe that can be doubled or tripled or more as need.

1 tsp soybean oil, or sesame oil
5 ounces skinned, boneless chicken breast
2 mushrooms, sliced into 8 pieces
1 tsp soy sauce
1/2 tsp lemon juice
1/2 tsp sesame seeds
Salt and pepper (optional)

Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).

Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired.
Cook for 8 minutes or more until chicken is white in appearance and firm to the touch.
Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot.