Roasted Italian Herb Chicken

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.

3. Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

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Nutrient	Quantity
Total fats	199.8934 g
Protein	380.1685 g
Carbohydrates	47.952 g
Energy	3610.3192 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.6499 g
Water	1644.7905 g
Aspartic acid	33.8828 g
Calcium, Ca	271.5809 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0096 g
Fatty acids, total saturated 22:0	0.0864 g
Carotene, beta	33.6 g
Niacin	180.2191 mg
Vitamin A, RAE	440.2492 g
Fatty acids, total trans-polyenoic	0.072 g
Arginine	23.6321 g
Riboflavin	1.5806 mg
Tocopherol, beta	0.336 mg
Fatty acids, total polyunsaturated 15:0	0.0144 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	2.1168 g
Fatty acids, total saturated 20:1	1.9776 g
Glutamic acid	56.1365 g
Sodium, Na	5419.8541 mg
Fatty acids, total saturated 16:1 undifferentiated	9.1055 g
Total lipid (fat)	199.8934 g
Manganese, Mn	0.4658 mg
Fructose	24.24 g
Proline	17.3619 g
Fatty acids, total saturated 16:0	38.0634 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	13.2384 g
Sucrose	2.736 g
Choline, total	1233.2834 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0096 g
Fatty acids, total polyunsaturated 18:1 t	0.0096 g
Sugars, total	43.968 g
Serine	13.2892 g
Fatty acids, total saturated 18:0	10.8296 g
Fatty acids, total saturated 20:4 undifferentiated	0.9168 g
Vitamin B-6	9.8802 mg
Selenium, Se	308.8657 g
Ash	31.9092 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	65.5796 g
Pantothenic acid	14.5875 mg
Phenylalanine	14.8677 g
Fatty acids, total polyunsaturated 22:1 c	0.0048 g
Copper, Cu	0.7988 mg
Betaine	159.6647 mg
Thiamin	1.2007 mg
Retinol	435.4492 g
Methionine	10.2533 g
Iron, Fe	14.6264 mg
Carbohydrate, by difference	47.952 g
Phosphorus, P	3214.6066 mg
Folate, total	86.9749 g
Tocopherol, gamma	23.2166 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Fatty acids, total saturated 22:1 undifferentiated	0.0048 g
Alanine	21.5846 g
Cholesterol	1161.1978 mg
Valine	18.5882 g
Fatty acids, total saturated 18:2 undifferentiated	44.8901 g
Glycine	22.3525 g
Glucose (dextrose)	16.992 g
Fatty acids, total saturated 14:0	1.4755 g
Zinc, Zn	14.803 mg
Isoleucine	19.3636 g
Tocopherol, delta	5.664 mg
Fatty acids, total saturated 12:0	0.1814 g
Fatty acids, total polyunsaturated	51.0945 g
Fatty acids, total polyunsaturated 17:1	0.0144 g
Leucine	27.9477 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.072 g
Vitamin A, IU	1563.5285 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	86.9749 g
Tryptophan	4.3289 g
Phytosterols	81.6 mg
Fatty acids, total polyunsaturated 16:1 c	0.0336 g
Fatty acids, total polyunsaturated 18:1 c	8.0544 g
Fatty acids, total saturated 20:0	0.1008 g
Tyrosine	12.4487 g
Vitamin B-12	6.1689 g
Vitamin K (phylloquinone)	60 g
Fatty acids, total saturated	52.2607 g
Histidine	11.3782 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0816 g
Fatty acids, total monounsaturated	77.589 g
Threonine	15.8245 g
Folate, food	86.9749 g
Fatty acids, total polyunsaturated 17:0	0.024 g
Vitamin D (D2 + D3)	7.2575 g
Fatty acids, total polyunsaturated 24:0	0.0336 g
Vitamin E (alpha-tocopherol)	25.4428 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9867 g
Fatty acids, total trans-monoenoic	0.0096 g
Magnesium, Mg	472.7929 mg
Lysine	31.3843 g
Potassium, K	4423.6176 mg
Cystine	5.0002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Chicken breast	4	3120.7192	0	167.8294
italian bread crumb	1 cup	0	0	0
italian salad dressing	2 cups	489.6	47.952	32.064