Ingredients
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3 boneless skinless chicken breasts
1/2 cup light raspberry walnut salad dressing
2 limes, juice of
2 lemons, juice of
1/2 cup walnuts
1/2 cup raspberries
Preparation
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Toss everything in a gallon size zip-lock and let soak for a day.
Pour into a 8x8 or 9x9 baking dish.
Cook at 325 degrees for 35 minutes.
I served with brown rice and a salad using the same dressing.
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