• 1/2 C. (120 ml) Italian salad dressing
• 1/2 C. (120 ml) soy sauce
• 6 bone-in chicken breast halves
• 1/8 tsp. (.63 ml) onion salt
• 1/8 tsp. (.63 ml) garlic salt
• Kale and spiced apple rings, optional

Combine salad dressing and soy sauce. Pour 3/4 C. (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. 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 degrees for 45-60 minutes or until juices run clear and a meat thermometer reads 170 F (76 C), brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

Makes 6 servings.