The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 3, 2008
I hate to give something only two stars, but it needed so much "doctoring", that it was a totally different marinade by the time I was done so I gave it this rating based on the original recipe. Creamy salad dressing usually refers to miracle whip and maybe that's what was intended, but others took it to mean ranch dressing and that's what I used. It needed a lot of work so I added garlic powder, rosemary, hot pepper sauce, worcestershire, a few hot pepper flakes, ground black pepper, minced onion and let it all marinate for 5 hours. I reserved some marinade for dipping sauce and after that it wasn't bad. There are too many other recipes on this site that don't need this much "doctoring" to make them work.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 2, 2008
This was very easy and delicious. I marinated for about 2.5 hours then grilled for approx. 12 minutes on each side on med-high heat. The chicken was very moist and had a wonderful flavor. Will make again!
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Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 15, 2008
I thought the ranch took away from the good flavor that the Italian dressing provides. Good, but I think I prefer to marinate chicken with just the Italian. Thanks though, I always appreciate new ideas!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 19, 2008
Very good. The whole family loved it. Served it with rice and corn on the cob. I'm ready to eat it again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 25, 2008
This was a great dish! I changed a few things to suit our taste but overall it got rave reviews. Instead of the creamy salad dressing I used about 8oz. of plain non-fat yogurt. (This saves some of the calories) As someone else suggested, I also added a few more spices: cayenne pepper, crushed peppercorn, and a dash of garlic all mixed together. Then I crushed up Kashi Fire-Roasted Veggie Crackers and sprinkled them on top. I let that marinate in the fridge for an hour then baked at 375 for 50 minutes. DELICIOUS!
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Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 21, 2008
Absolutely delicious! I used Hidden Valley Buttermilk Ranch and Wishbone's House Italian dressings. It was very flavorful and moist. Thanks for a great recipe!
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Cooking Level: Intermediate

Living In: Burlington, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 5, 2008
We love this recipe. I use ranch and it tastes just like we're getting it from a restaurant. My husband is very picky and almost didn't try it b/c he saw it marinating- it's now one of his favorite dishes. My daughter, who is not big on chicken, requests it as well.
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BEC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 1, 2008
Very tender and juicy chicken. I enjoy this recipe with just about any dressing. With thicker breasts, I put on medium high heat for 10 minutes each side.
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Cooking Level: Intermediate

Living In: Urbana, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 31, 2008
My husband and I both really enjoyed this recipe. I marinated the chicken for 2 hours in ranch and roasted red pepper italian dressing. Yummy, will definitely be using this again!
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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 19, 2008
This recipe was just ok for me. Since the weather was bad I used the marinade over the chicken breasts and just baked them instead of grilling them on the grill. I used zesty italian and bleu cheeze dressing. My sauce turned out very salty. Next time I will try a different dressing and grill them outside.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 14, 2008
Mmmm! So good! We marinated the chicken overnight and it turned out SO tender. We will definitely make this recipe again.
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 4, 2007
Most recipes that call for "creamy salad dressing", without specifying a type, refer to Miracle Whip. So that's what I used. It was OK, but if I were to make it again, I would bake it. (with the sauce) I know it would be a lot more flavorful.
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Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 25, 2007
My husband is a dark meat guy, but as far as chicken breasts go, this is his favorite. I use bacon ranch, or regular ranch and less italian dressing. I also set aside some marinade for dipping, heated it on the grill till thick and bubbly. Yum!
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Cooking Level: Expert

Home Town: Saint Helena, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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Reviewed: Sep. 16, 2007
This was excellent.....normally, Italian dressing stands out on marinades....which is quite boring to me........but the creamy ranch really broke up the normally overwhelming Italian dressing taste to become a very savory dish. Worked very well. Thank-you, Luann Charity, for a great recipe.This Will be made again.
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Home Town: Roseville, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 10, 2007
This was very yummy! Will make again. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 6, 2007
i really enjoy it, the chicken stayed tender. thank you michelle:)
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Cooking Level: Expert

Home Town: Brighton, Ontario, Canada
Living In: Victor, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 4, 2007
I've been using this recipe for years and it's still one of our favorites. The only thing we do differently is cook the chicken in all of the dressing at a low heat (275 degrees) for about 2 or 3 hours or until it browns. It comes out tender and we then use the left over cooked dressing to "dip" the chicken. This is our seven year old granddaughter's favorite, especially the dipping!
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Cooking Level: Expert

Home Town: Berwick, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 26, 2007
Wow! Very simple and easy. I did add a couple of scoops of minced garlic and used red pepper flakes. Very yummy and my picky family gobbled it up!
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Home Town: Marion, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 16, 2007
Loved this as did the entire family and they are picky! Very easy to make and very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 7, 2007
mmmmmm fantastic! I made this recipe with President's Choice Salsa Ranch dressing and Zesty Italian dressing. The first time I made it I was a little disappointed with the taste...it was good, but not great. The second time I made it I used chicken cutlets instead of chicken breasts, doubled the cayenne pepper and added 1/4 - 1/2 tsp salt, 3 crushed garlic cloves, and a good sprinkling of parsley. I didn't have time to marinate it and I couldn't bbq with the snow, so I covered the chicken with 3/4 of the dressing and popped it in the oven uncovered at 375 degrees for about 45 minutes (turning half-way). I used the last 1/4 of the dressing to baste the chicken half way through cooking. It came out delicious!! I am not a huge chicken fan but this is some of the best chicken I have ever had. I can't wait to invite company over for dinner because I will definitely be making this recipe for them. It is going in my regular rotation!
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