Reviewed: Jan. 17, 2008

This is a great recipe especially in a pinch. Chicken is very tasty when grilled too.

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Charlene

Cooking Level: Expert

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Reviewed: Jan. 9, 2008

Last minute I made this and it turned out well. Changes - browned the chicken breast a little in some red pepper oil oil. Added Tony Chachere's Creole seasoning and baked. Very moist and full of flavor.

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Cajun Girl

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 7, 2008

This is absolutely delicious, with rice or pasta, it is a favorite of ours.

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Dec. 20, 2007

This Chicken was so good,my hubby the chicken lover,loved it and the best part it was easy...maybe one of the easiest,you cannot go wrong,I made 2 batches one with parmesan and one without,hubby doesnt like breading or cheese,I think the plain one was better,I did use mushrooms...yummy yummy,and easier than hamburger helper!!Enjoy

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Tegan Murphy

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Reviewed: Nov. 25, 2007

This was sooo easy and good, whole family loved it!!!!

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summernicole

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Reviewed: Nov. 5, 2007

I've marinated chicken in the zesty italian dressing many times. I puncture with a fork and marinate the chicken over night, or just the 11 hours I'm gone during the day. I broil the chicken, only takes roughly 8 minutes on each side. Serve rice and a veggy on the side. quick, easy and tasty.

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Sharon

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Reviewed: Oct. 3, 2007

This was okay but nothing to write home about.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 3, 2007

This is my family's favorite marinade. The flavor is outstanding and I also use it with baked potatoes cooked in the microwave, slice them and put them in a bowl with the salad dressing. Cook them on the grill for enough time to just brown the potatoes.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jul. 3, 2007

I've made this oodles of times and it's a basic no fail recipe. I do as someone else recommended and pierce the chicken with a fork. I use a 2 1/2 lb. bag of boneless skinless chicken breasts and use enough Kraft Fat Free Caesar Italian to marinate. As someone recommended mushrooms I gave it a try tonight and they were scrumptious! I halved or quartered the big mushrooms and marinated them overnight with the chicken. I cook it in a foil lined 13x9 pan that's also covered with foil for 30 minutes at 375 degrees, remove foil and bake another 10-15 minutes. Since the color is so pale I sometimes sprinkle with paprika. The leftovers are great for all sorts of things like in salads and wraps etc.

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SallyLou

Cooking Level: Intermediate

Home Town: Blair, Nebraska, USA

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Reviewed: Jun. 18, 2007

I rated this as a 3 star recipe because it is way too simple to be served as the main dish. I ended up making Goya boxed beans and rice and then adding this chicken in diced cubes. I also added some broccoli to the mix and it ended up being great...

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dutchhubby

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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 the italian dressing at a low heat (275 degrees) for 2 or 3 hours or until the chicken browns. It comes out tender and delicious and we use the left over cooked dressing to "dip" the chicken, our seven year old granddaughter's favorite thing to do!

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Stephanie

Cooking Level: Expert

Home Town: Berwick, Pennsylvania, USA

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Reviewed: May 19, 2007

Kellie

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Kellie

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Reviewed: Mar. 24, 2007

I make this all the time when I just can't think of anything else to make. Its a "no-brainer", but always good. I line my baking dish with foil for easy clean up.

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 7, 2007

Very Good, easy. Nothing spectacular.

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Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 5, 2007

I LOVE this recipe. I've been using it for a few years, and my fiance also loves it. It's one of his favorites. So easy, yet soooo yummy!

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KIERRALA

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Reviewed: Jan. 27, 2007

This is a simple recipe to do. I really liked it, thanks.

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Jodie

Cooking Level: Intermediate

Home Town: Morse, Saskatchewan, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 11, 2007

I poked holes in the chicken and marinated it overnight. I didn't have Italian dressing so I used a "Naturally Light Greek Feta Mediterranean" dressing. It tased quite nice. Baked it at 350 for 40 minutes, then browned it in a frying pan with about a tsp of butter for about 30 seconds each side. This made it look much nicer and tastier. The chicken was a bit dry but it was low-cal so that made up for it. :)

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Cass

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada

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Reviewed: Jan. 11, 2007

Very tasty. I think I will marinate overnight next time to give it even more flavor.

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See2Gee

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

This is the easiest and most delicious chicken recipe!!! I make it for my roommates at least once a week, it is one of their favorites!! Before marinating the chicken I make sure to poke holes in it with a fork to let the marinate soak in, as another reviewer suggested. I use a zesty Italian dressing and usually throw it together before leaving for work, 9 hours later it has a great flavor and makes a quick meal. To give it an extra kick, before cooking I usually take a few pieces and dip each side in a bowl of parmasean cheese. I'm not a fan of the extra cheesy taste but everyone else loves it that way!! Cook this with the Oven Roasted Potatoes recipe from this site and you have an easy and delicious meal that people will love!!

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Sarah Marie

Cooking Level: Beginning

Home Town: North Reading, Massachusetts, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Sep. 7, 2006

Thanks for this recipe.

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mantu

Cooking Level: Intermediate

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