6 chicken breast halves
1 large bottle (16 oz.) of Pfeiffer's Italian dressing
salt and pepper, to taste

Clean chicken and remove fat. Pierce the chicken using a fork about 4-5 times on both sides. Season liberally with salt and pepper on both sides.

In a baking dish, pour half the bottle of dressing over the chicken (shake bottle before you open it) Turn the chicken several times to coat it well with dressing. Marinate, covered in refrigerator, for several hours or overnight for better flavor. (Save remaining dressing for next day.)

Preheat oven to 375°F. Cover chicken with foil during the first half hour, then remove foil and turn chicken over. Pour remaining bottle of dressing over chicken.

Baste chicken often using either a measuring cup or turkey baster to keep it from getting dry.

Normally, the chicken takes about 1 hour to cook, but this will vary according to the weight of the bird. Check the center of the chicken to see that the juices are no longer pink on the inside.

Serve with either scalloped potatoes and corn, or buttered noodles and corn or rice.

Submitted by: Heather