A flavorful and easy-to-make chicken dish with a sweet and savory twist.
Combine the chicken breasts with the Italian salad dressing in a mixing bowl and marinate in the refrigerator overnight.
Marinating overnight allows the flavors to deeply penetrate the chicken, making it more flavorful.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Place the marinated chicken in a baking dish and pour the remaining marinade over it.
Using the marinade as a base in the baking dish helps keep the chicken moist.
Spread the orange marmalade evenly over the chicken breasts.
Warming the marmalade slightly can make it easier to spread.
Sprinkle the fresh mushrooms and black pepper over the chicken.
Slice the mushrooms thinly for even cooking.
Drizzle the dry sherry over the entire dish.
For a non-alcoholic option, use chicken broth instead of sherry.
Cover the baking dish with aluminum foil and bake in the preheated oven for 55 minutes.
Covering the dish helps retain moisture during cooking.
Remove the foil and bake for an additional 20 minutes to allow the top to brown slightly.
Baking uncovered at the end gives the dish a nice caramelized finish.
Serve the chicken hot with your choice of sides, such as steamed vegetables or rice.
Garnish with fresh herbs like parsley for a touch of color and flavor.
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