Marinated Baked Chicken
Italian salad dressing
chicken breast halves,
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 (180 C) for 45-60 minutes or until juices run clear and a meat thermometer reads 170 F (76 C), brushing occasionally with reserved marinade.
Combine salad dressing and soy sauce. Pour 3/4 cup (180 ml) 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.