ITALIAN DRESSING CHICKEN MARINADE RECIPES

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ITALIAN MARINATED CHICKEN BREASTS RECIPE - FOOD.COM



Italian Marinated Chicken Breasts Recipe - Food.com image

You can't get any easier than this recipe. I clipped it from a Kraft coupon, tweaked it just a little bit, and have been making this for years. My kids just love it, and it has saved me on many-a-workday when I didn't feel like cooking but had to! I usually serve this with buttered pasta or chicken-flavored rice and a green veggie on the side. NOTE: Prep time includes marinating time.

Total Time 2 hours 10 minutes

Prep Time 1 hours 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
2 cups Italian salad dressing (I use Kraft House Italian)
1 teaspoon oregano
2 tablespoons grated parmesan cheese
salt & pepper

Steps:

  • In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
  • Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
  • Preheat oven to 350 degrees.
  • After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
  • Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

Nutrition Facts : Calories 487.4, FatContent 37.1, SaturatedFatContent 6.4, CholesterolContent 77.7, SodiumContent 1371.3, CarbohydrateContent 12.4, FiberContent 0, SugarContent 9.8, ProteinContent 26.5

ITALIAN MARINADE RECIPE - NYT COOKING



Italian Marinade Recipe - NYT Cooking image

Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you’ve got the marinade made, simply cut the meat — chicken or beef, lamb or pork — into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Total Time 5 minutes

Yield Enough for 2 to 3 pounds meat

Number Of Ingredients 13

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

  • Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

Nutrition Facts : @context http//schema.org, Calories 256, UnsaturatedFatContent 23 grams, CarbohydrateContent 4 grams, FatContent 27 grams, FiberContent 1 gram, ProteinContent 0 grams, SaturatedFatContent 4 grams, SodiumContent 170 milligrams, SugarContent 1 gram

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