"Seasoned chicken breasts marinated in Italian-style salad dressing, then sauteed. Only four ingredients make a ferociously simple and tasty dish! Great tasting Italian chicken. Prego! Serve with noodles or rice, if desired." — JWilliams
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skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) bottle
Italian-style salad dressing
I've made this lots, and I don't think salt, pepper, or even the oil (as long as you're using a dressing with oil in it) are necessary. BBQ is my favorite way to cook this chicken up. Last time I bought a big package of chicken breasts, split them up and put them each in ziploc bags with the marinade, then stacked 2 in the freezer, and left one out for dinner. Later I pull one of the frozen bags out and it marinates while it defrosts. Super easy.
The recipe can also be baked barbequed, broiled or pan fried. It also can be used on flank steak, potatoes, etc.
Good Stuff! I made a few changes though. Instead of regular Italian Dressing I used Kraft Free Italian Fat Free Dressing and it tasted GREAT! I also baked the chicken breasts at 350 for 40 minutes and it was perfect!!! DH even loved it and he hates Italian Dressing!! Thanks so much JWilliams!!!
I used half a bottle of Kraft light italian dressing, 1/4 c. of olive oil vs. veg. oil, no salt, some cracked black pepper, 3 cloves of minced garlic and added a tsp. each of basil, oregano, rosemary, and thyme. I pounded the chicken down thin and put everything in a ziploc bag and let it marinate all day. I grilled mine vs. cooking on the stove. It goes great over angel hair pasta.
I've been using Italian dressing to Marinate chicken for years. If I am using chicken breast I will pound them out thin, marinate for a few hours and cook on the grill. Makes a great grilled chicken salad too!!
This is a wonderful recipe. I use only 8 oz. of dressing for 4 breasts. I also sometimes use olive oil to saute the breasts in.
I've been marinating chicken breast like this for years, it's one of our favorite recipes! First I season the chicken with salt and pepper and italian seasoning, then add the italian dressing. Marinate for a few hours, then bake at 375 for about 35 minutes. Serve with a side of pasta, or rice and steamed veggies.
If you don't have a full bottle, that's fine, you really just need enough to cover the meat. I used a ziploc bag to marinate in for two days, only because I had the time. The chicken is great for a quick meal. I added a few tablespoons of sesamee seeds to jazz it up. Best with a simple green veggie.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Marinated Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 461
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