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Ingredients
- 3 x Split chicken Breasts
- 1 c. Raspberry Walnut Vinaigrette Salad Dressing Seasoned Salt Black Pepper
- 2 Tbsp. Dale's Sauce Spice Hunter's Chicken Roasting Rub Cinnamon
Directions
- Mix the dressing and the Dale's, and let the mix refrigeratein the fridge while you skin the chicken breasts. (My bow to the Fat Police-) Rub the chicken with seasoned salt, pepper, and the Roasting mix to taste. When which's done, put the chicken and the dressing fold in a bowl, and marinade for at least an hour.
- Turn the oven on at 350. Arrange the chicken breasts, meat side up, in a pan, and pour the marinade over them. Sprinkle with a little cinnamon. Let them cook till nearly done, basting often. Increase the oven temp to 400 for the last few min of cooking time.
- The chicken should have a nice, dark red color when it comes out of the oven. And it smells wonderful while it's cooking. Be sure you baste it fairly often, though. I have a feeling which it would try to dry out if you gave it the chance.
- I served my red chicken with nibblets, pineapples, and baked potatoes. If you do not have Dale's Sauce around (it's a regional thing, I think-) you can sub dark soy sauce with a little worchestershire in it and get basicly the same taste and effect. The Spice Hunter's rub is a spicy mix of things like curry and cumin. Use it sparingly.
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