Reviewed: Apr. 2, 2008

I've heard from many people over the years that italian dressing makes an excellent marinade but this is the first time I've tried it. I'm really impressed with the flavor since I was really short on time and could only marinate the chicken for about an hour. I sliced it up and served in corn tortillas with some salsa. Awesome chicken!

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Reviewer:

Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 19, 2008

I left out the lemon pepper, only marinated for 1 hour and used Nana's BBQ sauce after grilling.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 10, 2007

This was very good and simple. :-)

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Sep. 17, 2007

Extremely easy. The chicken was okay, but no "wow" factor.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2007

Perfect! I did add a little cayenne pepper & ground cumin & put all of it in a big baggie to marinate.

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Tara N.

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Reviewed: Jul. 27, 2006

Yummy!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jul. 10, 2006

Very easy. Very tasty. I diced the chicken and added it to a tossed green salad--excellent!

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Sarah R.

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Reviewed: May 18, 2006

I also use the previous reviewer's trick, pre-marinating frozen bs breasts. It's a great time saver! I only used 8oz of dressing for 4 breasts, but shook on extra lemon pepper. Leftovers were good sliced over salad greens for a quick cold lunch.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: May 5, 2006

Great recipe--this is a definite once a weeker for us during the summer. When I buy skinless boneless chicken breasts I put the chicken and italian salad dressing (Kraft brand Zesty Italian) in a freezer bag for freezing and then defrost in the fridge overnight--it marinates while defrosting. Before grilling, I sprinkle with McCormicks Spicy Pepper Medley. This is quick, easy and tastes great. Leftovers can be added to a salad the next day.

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dapen

Home Town: Prescott, Ontario, Canada

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Reviewed: Apr. 30, 2006

Very good! I didn't grill these. Instead I baked them in the over in a casserole dish covered in tin foil. They turned out moist and juicy. I didn't use nearly the entire bottle of dressing though, just enough to cover the breasts about half way. Served over pasta. Yummy! :)

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Feb. 4, 2006

DELICIOUS!!!!!!!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Feb. 3, 2006

Ater it came off the grill i put some carmalized onions and melted cheddar over the top. Tasted just like the smothered chicken I love from one of my favorite restaurants!

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