Raspberry Vinaigrette Chicken Breast

OK - used a watermelon viniagrette I had instead for 3 chicken breasts. Marinated 36 hrs and added onion powder, garlic powder, fennel seeds and paprika. Diced up an onion and added to baking dish with chicken. Baked for 45 minutes. Chicken was moist and tender, but this particular flavor profile might be better suited to fish. Think raspberry marinated chicken would be good in a salad.

This is a good recipe. The chicken came out with a lot of flavor. I used a bottle of raspberry balsamic that I had in the fridge instead of the Kraft dressing. I put the chicken and dressing in a zip top bag that I froze. When ready to cook I thawed overnight in the fridge and baked as directed. I thought an hour was a really long time to cook chicken breasts and started checking them at about 30 minutes. They do take a little longer baking in the sauce, but still didn't take anywhere near an hour.

This is fantastic chicken!!! yum yum yum! It was so easy to make and it turned out sooo delicious! This did not need a full hour to cook - mine was done in 40 mins. Also, I let it marinate for about 3 hours in the fridge before putting it in the oven. I'll definatly make this chicken again. Thanks for a great recipe!

I am astonished that this recipe has so few reviews. I had bought a bottle of raspberry vinaigrette from a local orchard and needed to find SOMETHING to use it with. This was the first recipe that showed up. Simple, but OH so delicious! I only cooked up one breast because I was leery, but this is the best chicken breast EVER. Will use over and over again!

Delicious! I cooked it exactly as directed and served with brown rice and mixed veggies. The dressing becomes a perfect sauce for both the rice and the chicken. Plus the chicken is really tender, and I cannot believe how easy this was to make!