Marinated Italian Chicken

1. In a shallow dish (or ziplock bag), pour 1/2 cup of Italian dressing over chicken.

2. Cover and marinate in refrigerator for up to 3 hours.

3. Pre-heat oven to 425.

4. Remove chicken and discard marinade.

5. Add remaining 1/2 cup Italian dressing to chicken.

6. Bake at 425 for 20 minutes or until chicken is no longer pink.

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Nutrient	Quantity
Total fats	183.8614 g
Protein	379.2325 g
Carbohydrates	23.976 g
Energy	3365.5192 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.5507 g
Water	1452.5265 g
Aspartic acid	33.806 g
Calcium, Ca	235.5809 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0048 g
Fatty acids, total saturated 22:0	0.0432 g
Carotene, beta	16.8 g
Niacin	179.9935 mg
Vitamin A, RAE	437.8492 g
Fatty acids, total trans-polyenoic	0.036 g
Arginine	23.5097 g
Riboflavin	1.5614 mg
Tocopherol, beta	0.168 mg
Fatty acids, total polyunsaturated 15:0	0.0072 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.0584 g
Fatty acids, total saturated 20:1	1.896 g
Glutamic acid	55.9733 g
Sodium, Na	3281.4541 mg
Fatty acids, total saturated 16:1 undifferentiated	9.0887 g
Total lipid (fat)	183.8614 g
Manganese, Mn	0.3962 mg
Fructose	12.12 g
Proline	17.3355 g
Fatty acids, total saturated 16:0	36.7218 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.6192 g
Sucrose	1.368 g
Choline, total	1225.3634 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0048 g
Fatty acids, total polyunsaturated 18:1 t	0.0048 g
Sugars, total	21.984 g
Serine	13.258 g
Fatty acids, total saturated 18:0	10.3136 g
Fatty acids, total saturated 20:4 undifferentiated	0.912 g
Vitamin B-6	9.7482 mg
Selenium, Se	305.0257 g
Ash	25.1172 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	61.5476 g
Pantothenic acid	14.5875 mg
Phenylalanine	14.8365 g
Fatty acids, total polyunsaturated 22:1 c	0.0024 g
Copper, Cu	0.7532 mg
Betaine	159.6647 mg
Thiamin	1.1719 mg
Retinol	435.4492 g
Methionine	10.2341 g
Iron, Fe	14.0264 mg
Carbohydrate, by difference	23.976 g
Phosphorus, P	3185.8066 mg
Folate, total	79.7749 g
Tocopherol, gamma	12.1526 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Fatty acids, total saturated 22:1 undifferentiated	0.0024 g
Alanine	21.5606 g
Cholesterol	1161.1978 mg
Valine	18.5474 g
Fatty acids, total saturated 18:2 undifferentiated	38.2301 g
Glycine	22.3165 g
Glucose (dextrose)	8.496 g
Fatty acids, total saturated 14:0	1.4635 g
Zinc, Zn	14.659 mg
Isoleucine	19.3252 g
Tocopherol, delta	2.832 mg
Fatty acids, total saturated 12:0	0.1814 g
Fatty acids, total polyunsaturated	43.3281 g
Fatty acids, total polyunsaturated 17:1	0.0072 g
Leucine	27.8901 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.036 g
Vitamin A, IU	1534.7285 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	79.7749 g
Tryptophan	4.3145 g
Phytosterols	40.8 mg
Fatty acids, total polyunsaturated 16:1 c	0.0168 g
Fatty acids, total polyunsaturated 18:1 c	4.0272 g
Fatty acids, total saturated 20:0	0.0504 g
Tyrosine	12.4295 g
Vitamin B-12	6.1689 g
Vitamin K (phylloquinone)	30 g
Fatty acids, total saturated	50.2615 g
Histidine	11.359 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0408 g
Fatty acids, total monounsaturated	73.449 g
Threonine	15.7957 g
Folate, food	79.7749 g
Fatty acids, total polyunsaturated 17:0	0.012 g
Vitamin D (D2 + D3)	7.2575 g
Fatty acids, total polyunsaturated 24:0	0.0168 g
Vitamin E (alpha-tocopherol)	15.1708 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9459 g
Fatty acids, total trans-monoenoic	0.0048 g
Magnesium, Mg	463.1929 mg
Lysine	31.3411 g
Potassium, K	4207.6176 mg
Cystine	4.9858 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Chicken breast	4	3120.7192	0	167.8294
italian dressing	1 cup	244.8	23.976	16.032