Chinese Chicken

Scott and I made an experimental dinner last night: 4 boneless chicken breasts, marinated in 1 bottle of sesame-ginger salad dressing (not the kind we usually buy - one that was on the shelf in the produce section) for umm... 30-60 minutes, baked on a rack at whatever temperature one usually bakes chicken.

Wow!

I bet the flavor would get old pretty quickly, but it was tasty! We served it with broccoli and jasmine rice to go along with our pseudo-Asian theme. And the marinade made the chicken so juicy! Would also taste great on a salad (cue the can-o-mandarin oranges and the chow mein noodles).

Scott took his leftovers to work for dinner tonight. I'm saving mine for dinner tomorrow. Tonight? Pasta salad.