1/2 c. Italian salad dressing
1/2 c. soy sauce
6 bone-in chicken breast halves
1/8 tsp. onion salt
1/8 tsp. garlic salt
kale and spiced apple rings (optional)

In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large, resealable plastic bag. Add chicken. Seal the bag and turn to coat. Refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting.

Drain chicken, discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt.

Bake, uncovered, at 350°F for 45 to 60 minutes or until juices run clear and a meat thermometer reads 170°F, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings, if desired.

Yield: 6 servings.