Chicken In Italian Dressing Food

ITALIAN DRESSING CHICKEN

Steps:

• Lay the chicken in a baking dish just big enough to hold the chicken. (See notes.) Pour the Italian dressing over the top. Cover the chicken then place it into your fridge for up to 24 hours, turning the chicken over once halfway through marinating. (See notes.)
• Remove the chicken from the fridge then preheat your oven to 420 degrees.
• Bake the chicken, uncovered, for 25 minutes. Sprinkle the parmesan cheese evenly over the chicken breasts then continue to cook for another 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve with a few spoonfuls of the sauce in the baking dish over the top.

EASY ITALIAN CHICKEN II

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

ITALIAN MARINATED CHICKEN

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. Toss to coat, cover dish and refrigerate to marinate for 2 hours.
• Heat oil in a medium skillet over medium heat. Remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.

CREAMY ITALIAN CHICKEN

Steps:

• Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
• With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

ITALIAN MARINATED CHICKEN BREASTS

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.

ITALIAN CHICKEN MARINADE

Steps:

• In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
• Preheat the grill for high heat.
• Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

CHICKEN IN ITALIAN DRESSING

Steps:

• Put mayonnaise on chicken breasts, then coat with Italian bread crumbs.
• After you get chicken coated with mayonnaise and bread crumbs, put in a 9x13-inch baking dish and then add Wishbone Italian dressing just enough to cover the bottom of the baking dish after half way through the baking of the chicken then baste the chicken with Italian dressing continue baking.
• Total baking time is 45 minutes at 325°F.
• Cover chicken while baking with foil.

ITALIAN-RUBBED CHICKEN

Steps:

• Place the chicken in a bowl and add the dressing.
• Let marinate for at least 30 minutes (1-2 hours is best) in the fridge. Shake it or mix it occasionally.
• Turn the stove on to medium heat and place the chicken in to a frying pan and cover for 10 minutes and save the leftover dressing.
• Turn over after 10 minutes and cover and cook for another 10 minutes. (if it seems to be burning turn down the heat).
• Uncover and add the leftover dressing, turning each piece to coat it.
• Continue to cook for about another 10-15 minutes turning occasionally. The dressing will become dark golden color.
• Enjoy!

ITALIAN DRESSING ROASTED CHICKEN

Steps:

• Heat oven to 450°F.
• Cover 2 baking sheets with foil; spray lightly with cooking spray. Toss chicken with half the dressing in medium bowl. Combine next 3 ingredients and remaining dressing. Place chicken and vegetables on prepared baking sheets.
• Bake 25 min. or until chicken is done (165°F) and vegetables are tender, turning vegetables after 15 min.
• Meanwhile, prepare Dinner as directed on package using the Light Prep directions. Stir in chipotle peppers. Serve with chicken and vegetables.

ITALIAN DRESSING CHICKEN

Steps:

• If you are purchasing the chicken breasts halves, make sure they are partially frozen before slicing them. Place your hand on top of the chicken and carefully draw your knife lengthwise throughout the piece to form two 1/4 lb cutlets. Place the chicken cutlets into a large plastic, sealable bag.
• To make the dressing, simply pour the vinegar, oil, herbs, garlic and red pepper flakes into your shaker bottle, or a small bowl; shake the bottle to mix or whisk in the bowl. Set 1/4 cup of the mixture aside and pour the remainder into the plastic bag. Work the dressing throughout the chicken, seal the bag and refrigerate for a minimum of two hours, but no more than four hours.
• Preheat the oven to 350F; have a nonstick jellyroll pan ready (baking sheet with a 1/4 inch lip on all sides). Heat a nonstick large skillet on medium-high heat; place 4 pieces of chicken into the skillet and sear for two minutes on each side; transfer the chicken to the pan. Repeat with the next 4 pieces; wipe any residue out of the skillet. Place the pan into the oven and finish cooking the chicken off for seven minutes.
• Take the reserved 1/4 cup of marinade, place it in the skillet, medium-high heat again; and toss to coat the julienned bell peppers and onions. This will continue to cook in the skillet during the seven minutes the chicken is finishing up in the oven. Occasionally move the vegetables around as you're using minced garlic and you do not want to allow it to brown or burn.
• Serve a piece of chicken with a side portion of the peppers and onions, or slice the chicken, place inside a sub roll with the peppers and onions to make a sandwich serving.

ITALIAN DRESSING WHOLE CHICKEN CROCK POT RECIPE

Steps:

• Remove giblets, raise with cold water and pat the chicken dry .
• Rub chicken with Italian Dressing mix. Place in plastic freezer bag and place in refrigerater overnight.
• Chop onions and carrots, place on the bottom of crockpot with no liquid. Saving some onion and a couple of carrots. Put remaining onion and carrots in the cavity of chicken.
• Place chicken in crockpot. Cover.
• Cook on low for 6-8 hours or high for 4-6 hours.
• If you don't have a crockpot. Cook at 250F for 4-6 hours in oven. Make sure to cover with foil if using your oven.
• Depending on the size of your chicken and your crockpot the time will vary. Using a meat thermometer in the thickest part of the chicken. When the temperature has reached 165F the chicken is done.