Tangy Baked Chicken - cooking recipe

Ingredients

4 (4 oz.) boneless, skinless chicken breast halves
1/8 tsp. ground red pepper
1/4 tsp. black pepper
1/4 c. reduced-calorie Catalina salad dressing
1 Tbsp. Dijon-style mustard
1 tsp. Worcestershire sauce

Preparation

Rinse chicken; pat dry with paper towels.
Combine the red and black peppers; rub over chicken breasts.
Combine the salad dressing, mustard and Worcestershire sauce.
Lightly brush both sides of chicken breasts with some of the dressing mixture.