Holy . I had no idea that marinating could be so easy and awesome! I marinated some chicken strips with my favorite Italian dressing. I didn't feel like I needed anything else to add to the dressing, but maybe it depends on your personal tastes and the brand. I also didn't use the entire bottle - I used about half, but it probably depends on how much chicken there is. I also was short on time, so only marinated 1.5-2 hours, and it was still so flavorful and tender! I grilled them on the Foreman grill for 7 minutes. Seriously, I've never had chicken this easy AND delicious. Try this. I command you.

Reviewed On: Oct. 9, 2008

I didn't change anything. Only problem was I thought I had a little too much penne so I didn't use all of it with the sauce. I also thought the sauce could have been thicker, so maybe I'll add a little cornstarch next time. I was skeptical about the flavor with so few ingredients, but it turned out pretty good! I might add onions next time, or do half vodka, half white wine - just something to add more flavor. To really complete this dish, add chicken! I marinated some chicken strips in Italian salad dressing for 1-2 hours, put on the Foreman grill for 7 minutes, and placed the strips on top of the bowls of pasta. It was a great meal!

Reviewed On: Oct. 9, 2008

This was just SUPER DUPER. I used italian seasoned panko crumbs in addition to the flour/paprika mix, and I coated the entire chicken breast before rolling them up. I used half olive oil, half butter, and added a little chopped garlic. I didn't have problems with the toothpicks, but I couldn't get them to roll up, so it was more like "folding" them and sticking in the t-picks to close up the ends. I accidentally started cooking the chicken in a pan that didn't have a lid to fit over everything, so after browning, I transferred the chicken to my little Oster oven and baked for about 15 min at 250 F to make sure it cooked all the way through. The last few minutes while baking, I cooked some asparagus in the wine/butter/olive oil and removed them before adding the cream/corn starch to the pan to finish the sauce. I had doubts about the sauce, but wow... it was so good.

Reviewed On: Sep. 16, 2008