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Chicken on a Stick

Reviewed: Aug. 10, 2013
I started making this dish in the 1990's and its delicious! Tenderizer is unsafe and not needed. I always use Kraft Rubusco Italian Dressing and just enough Sazzon for a reddish/orange color. Marinate over night for full flavor (don't add salt, the Sazzon takes care of that). This is delicious served with sauteed broccoli and rice or mashed potatoes and the color is also pretty.
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