Prep time 20 minutes
Cook time 45 minutes
Makes 8 servings
|8||chicken breasts or thighs, with skin|
|1||bottle (8 ounces) vinaigrette salad dressing|
|2/3||cup Dijon mustard|
|1/3||cup brown sugar|
|Salt and pepper|
- Place chicken, skin side down, in single layer in 13X9-inch baking dish.
- Combine vinaigrette, mustard and brown sugar in large bowl; pour over chicken. Cover and refrigerate at least 3 hours.
- Preheat oven to 375°F. Bake, uncovered, about 20 minutes. Turn chicken and bake another 15 to 25 minutes, until juices run clear.
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