Ranch Chicken Breasts

By carvalhohm2

Ingredients

• 2 1/2 cups pineapple juice
• 2 packages (1 ounce each) milk recipe ranch salad dressing mix
• 4 boneless, skinless chicken breast halves
• 1 tablespoon cornstarch
• 1 tablespoon water
• chopped parsley for garnish

Preparation

Step 1

In a small saucepan, whisk together the pineapple juice and dressing mix.

Place the chicken breasts in a 9-inch square baking pan and pour half the juice mixture over the breasts; reserve the remaining juice mixture. Cover and marinate, turning occasionally, for at least 2 hours in refrigerator (overnight is OK, too).

Preheat the oven to 350 degrees F.

Bake the marinated breasts for about 45 minutes, or until no pink remains.

Meanwhile, in a small saucepan, combine the cornstarch, water, and remaining juice mixture. Heat to thicken the mixture, then brush the cooked breasts with the sauce. Serve garnished with chopped parsley.