4 boneless chicken breasts
1 cup Italian dressing
2 tbsp olive oil
1 can cream of mushroom soup
1 box cheese-flavored crackers
1 tbsp butter
Marinate breasts in dressing. Add water to cover. Marinate at least 1 hour (longer is better and overnight is best) in refrigerator using a glass bowl. Turn twice during marinating time.
Preheat oven to 350°F. Place breasts in oven proof casserole dish and pour oil over all. Bake 15 minutes and turn over.
Cover breasts with mushroom soup and crumble enough crackers to cover soup. Dot with butter. Bake 15-20 minutes longer or until breasts are no longer pink inside (time varies with thickness of breasts).
Save by using Ken's Salad Dressing and Serve with Loose Sweet Corn.
Prices Valid May 1, 2016 to May 7, 2016
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