Factory Workers Chicken Recipe - Allrecipes.com
Factory Workers Chicken Recipe

Factory Workers Chicken

Recipe by  

"This recipe was given to me by my father-in-law, who owns a machine shop. It is the family's traditional birthday party dinner. This chicken is truly mouth-watering and goes perfectly with a tomato/brie bowtie pasta."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    2 hrs 25 mins


  1. To Marinate: Place chicken in a nonporous glass dish or bowl; pour dressing and salsa over chicken and turn to coat. Cover with lid or aluminum foil and refrigerate to marinate for at least 2 hours, or overnight.
  2. Preheat oven to Grill/Broil.
  3. Remove chicken from dish or bowl, discarding any remaining marinade, and grill/broil for about 20 minutes or until cooked through and juices run clear. Serve immediately.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Delicious! I used skinless, boneless chicken breasts marinated overnight. Baked the chicken for 30 minutes and reduced the marinade on the stovetop. I added a tablespoon of brown sugar and a teaspoon of lemon juice to it, thickened it with cornstarch and WOW! Awesome over rice!!!!

Most Helpful Critical Review
Jan 25, 2004

Ok I saw that the reviews said this was good...but I was a bit disappointed. I reduced the amount of dressing and salsa, but it just didn't have the taste that I expected. It was definately easy and something I could throw together when I have other things to do, so I might use again. Thanks all the same.


72 Ratings

Jan 25, 2004

This chicken turned out wonderfully. We really enjoyed it. I would agree with the reviewer who said that 16 oz. of dressing and 16 oz. of salsa is way too much (resulted in a lot of waste; try it w/ 8 oz of each first and then add more if you need to) and I would also agree with the person that said this takes a lot longer than 20 minutes to cook. I would say it took closer to 50 minutes.

Aug 28, 2004

i was a little nervous when i decided to make this,I wasnt sure how well salsa and Italian dressing would go together but i had to give it a try and it was sooo good. My whole family loved it. Thanks!!!!Update: I took Jannets advise and used the marinade to top the rice. Put the brown sugar, lemon juice and cornstarch in. Now im addicted!!

Jan 25, 2004

Okay, I didn't follow this exact recipe but it was really really good. I used cut up boneless skinless chicken breasts and probably half of the recommened marinade since I was only feeding 3 people. Turned out really tasty, have even done this with a cheap flank steak too.

Jul 15, 2007

I made this tonight and it was moist and delicious! I used a 2 1/2 lb. bag of boneless skinless chicken breasts, 1 cup mild Pace Chunky Salsa and 1 cup Fat Free Kraft Zesty Italian dressing, marinated overnight in a gallon sealable bag. Discarded marinade and baked for 25 minutes in a foil lined (for EASY cleanup!) 13x9 inch pan @ 375 degrees. The sauce in the pan was wonderful served over rice. If you need or want more sauce just mix equal parts of the Pace and Zesty. I look forward to serving this no-fail easy dish for company.

Jan 25, 2004

This is a good meal but when I had it in the oven on broil for the 20 minutes that the recipe called for it was not even close to cooked. I ended up baking it for a bit over a half hour after the initial 20 minutes. Otherwise - good easy to prepare meal :)

Jan 25, 2004

Like many reviewers have said before, cut down the marinade to 8 oz. of salad dressing and salsa each. Very juicy, tasty chicken. Great with potatoes!


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  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 37.5 g
  • 58%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 1335 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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