Ginger Pepper Baked Chicken
- Yield: 4 servings
- 1cup -up broiler-fryer chicken, skin and any visible fat removed
- 1-- bottle (8 ounces) oil-free Italian dressing, heated
- 1cup dry, fine breadcrumbs
- 1teaspoon ginger
- 1/2teaspoon pepper
- Pour warm Italian dressing over chicken, cover, refrigerate and marinate for at least 4 hours. (This may be done in morning or night before.) At cooking time, line 9-inch by 15-inch baking pan with foil; spray with non-stick vegetable spray. Mix together breadcrumbs, ginger and pepper. Remove chicken from marinade and roll each piece in crumb mixture; arrange in baking pan. Place in 350 degrees F. oven and bake 1 hour or until fork can be inserted in chicken with ease.