Reviewed: Dec. 1, 2007

I followed this recipe exactly and it was wonderful. My kids including my picky 2 year old son loved it!!!! It is definately a keeper and will be using it again.

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TRINITY312

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Reviewed: Oct. 12, 2007

Perfect!

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jriv

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Reviewed: Oct. 2, 2007

This turned out great! Will definitely make again.

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WDSCULLY

Cooking Level: Expert

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Reviewed: Sep. 27, 2007

The only thing is next time i will let it sit over night!Marinaded my chicken before(about 5 hours) i dipped in my "special" southern fried chicken recipe...Was it was frikkin awesome!Just improved my southern fried chicken even more!There was not any chicken leftovers at all!My kids loved this so much.Thanks for the great recipe!This one is a keeper!

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Aug. 26, 2007

Great basic recipe to add to. I reduced dressing to 1/2, added couple T's of lime juice, some Montreal Steak Seasoning and no xtra salt. Pounded boneless chx breasts litely and grilled. Served sandwich style with mayo/bbq sauce dressing.

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KIMBILL

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Jul. 31, 2007

easy and good

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Lou de Freitas

Home Town: Georgetown, Delaware, USA

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Reviewed: Jul. 29, 2007

My family and I absolutely love this recipe! I've made it several times. When I'm in a hurry I simply poke some holes in the chicken and let marinade for an hour and it's still EXTREMELY tasty! So easy, soooooo good1

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Jeanie

Cooking Level: Beginning

Living In: New Cumberland, West Virginia, USA

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Reviewed: Mar. 14, 2007

This is a great marinade. I had chicken in the fridge that I needed to use and only had an hour to marinate. I found this recipe and it was exactly what I was looking for. I put the chicken in a ziploc freezer bag which I think makes the marinade more potent and I only used enough Italian dressing to cover the chicken (instead of a whole bottle, which I thought was too much.) I grilled the chicken in a grilling pan and served it with steamed vegetables and pasta. The chicken was very flavorful and tender. I only gave it four stars, though, because it was a little salty--next time I will not add extra salt and use a low-salt Italian dressing. Nevertheless, I will be making this marinade again.

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Veggie Girl

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 8, 2007

We love this recipe! So easy. We leave out the salt though. Still great! Next time I am going to try adding Hot Sauce like another reviewer mentioned.

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smanj440

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Reviewed: Jan. 2, 2007

Good, but nothing special. I increased the garlic powder to 3/4 tsp. and used seasoned salt (a little less than the recipe called for) and marinated the chicken overnight.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 7, 2006

I sometimes will cook my chicken in a non stick skillet using Italian Dressing only as my cooking oil. Usually when the weather isn't good enough outside to cook on the grill. It really gives the chicken a great flavor.

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jcqlewis

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Reviewed: Aug. 25, 2006

My husband liked this recipe, but I wasn't too big on it. He says it's delicious, so two thumbs up from my hubby!

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Jun. 22, 2006

What a fast and delicious recipe. It was so easy to make and my husband did the grilling. I did add extra garlic powder since we both love garlic. I will definately make this again. Thanks!!

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: May 31, 2006

I have been using something like this for years as well. I leave out the salt and add hot sauce (like RedHot). You only add to taste so when mixed with the rest of the marinade it doesn't over power. Not too hot just adds some zing! My families favorite!!

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ACDUTTON

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Dublin, Ohio, USA

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Reviewed: May 10, 2006

I like to use Zesty Italian or Red Wine Vinegar Dressing. I like to pound my chicken first.

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JENN_77

Cooking Level: Expert

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Reviewed: Apr. 26, 2006

This is an old standby recipe that i have been using for years. I don't think I have ever used a full bottle of dressing though...I just use enough to cover however many chicken breasts I make. I usually add some minced garlic too but I love garlic. For me, these don't have enough flavor to stand on their own (unless you dip them in A1 sauce) but they are really good to use combined w/ pasta dishes & salads.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 26, 2006

This is usually how I marinate my chicken (before I even found this recipe) - it's so quick and easy! I leave out the salt so it's just Italian dressing and garlic powder since the dressings usually have enough sodium on their own. My son has multiple food allergies, so as long as I use a safe dressing, this is a delicious grilled chicken that my whole family can enjoy. An hour in this marinade is better than nothing, but if you can leave it for at least 4 hours, it's even better.

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MELISSA_B

Cooking Level: Expert

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Reviewed: Apr. 18, 2006

I have been making this dish for years. Since we watch our salt, I do not add any extra salt and even use the fat-free dressing. We do not grill anymore so I just bake them in the oven at 350 until the juices run clear. Delicious and low-fat and low-cal.

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