ITALIAN CHICKEN
This easy baked Italian chicken with tomatoes and vegetables is roasted in the oven with a zesty Italian marinade. Healthy + only ONE pan!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic.
- Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
- In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
- Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
- While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
- When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats.
- Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
- Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it (see note). Sprinkle with the Parmesan and parsley. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 283 kcal, Carbohydrate 14 g, Protein 29 g, Fat 12 g, SaturatedFat 3 g, TransFat 0.01 g, Cholesterol 80 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 7 g
ITALIAN MARINATED CHICKEN
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.
Provided by JWilliams
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 613.7 calories, Carbohydrate 11.5 g, Cholesterol 68.4 mg, Fat 51.2 g, Protein 27.7 g, SaturatedFat 7.7 g, Sodium 1905.8 mg, Sugar 9.2 g
ITALIAN MARINATED CHICKEN BREASTS
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.
Provided by Stacky5
Categories Chicken Breast
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
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, Fat 37.1, SaturatedFat 6.4, Cholesterol 77.7, Sodium 1371.3, Carbohydrate 12.4, Sugar 9.8, Protein 26.5
ITALIAN MARINADE
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
Categories sauces and gravies
Time 5m
Yield Enough for 2 to 3 pounds meat
Number Of Ingredients 13
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, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram
EASY ITALIAN CHICKEN MARINADE
This recipe is great on grilled chicken! The vinegar helps create a tender meat, so the longer it marinates, the better. A favorite of mine is to grill chicken using this, slice it into strips, and serve with pasta (this goes great with my "Béchamel (White Sauce)" recipe!). This marinade tastes just as good without the Montreal Chicken Seasoning, so if you're out of it, don't stress!
Provided by ABfan13
Categories Chicken Breast
Time 5m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk all ingredients together in a small bowl until combined.
- Completely cover each chicken breast with marinade. Store in gallon-size ziplock baggies, Tupperware containers, or other sealable, air-tight container. Marinate chicken for at least 4 hours or overnight.
MARINATED ITALIAN CHICKEN
With the chicken's pleasing tangy taste, no one will know you used only one convenient marinade ingredient. This is on our menu once a week.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 2
Steps:
- Place chicken breasts in a shallow pan; pour dressing over. Marinate for 15 minutes. Place chicken on rack of a broiler pan. Broiler for 5-7 minutes on each side or until juices run clear.
Nutrition Facts :
MARINATED ITALIAN CHICKEN
It doesn't get much easier than this. This is a quick, flavorful chicken dish that I like to serve with baby carrots and garden peas, or sometimes corn. Some garlic and/or cheese biscuits also go well with this. Also great grilled (or broiled), along with marinated vegetables. Note: I have skipped the marinating process before and it is still very tasty.
Provided by Queen Puff
Categories Chicken Breast
Time 3h20m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 2
Steps:
- In a shallow dish (or ziplock bag), pour 1/2 cup of Italian dressing over chicken.
- Cover and marinate in refrigerator for up to 3 hours.
- Pre-heat oven to 425.
- Remove chicken and discard marinade.
- Add remaining 1/2 cup Italian dressing to chicken.
- Bake at 425 for 20 minutes or until chicken is no longer pink.
EASY ITALIAN CHICKEN II
Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!
Provided by MARIONROWE
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 2
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.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 7.7 g, Cholesterol 68.4 mg, Fat 22.4 g, Protein 27.5 g, SaturatedFat 3.7 g, Sodium 1296.1 mg, Sugar 6.1 g
ITALIAN MARINATED CHICKEN (OAM COOKING)
Make and share this Italian Marinated Chicken (Oam Cooking) recipe from Food.com.
Provided by tjneilson
Categories High Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Freezing: Bag chicken and dressing together in gallon bag.
- Bag bread crumbs in sandwich bag.
- Put all in a produce bag.
- Preparation: Thaw chicken and coat in breadcrumbs.
- Bake at 350ºF until cooked through.
Nutrition Facts : Calories 320.4, Fat 13.7, SaturatedFat 2.4, Cholesterol 68.6, Sodium 1076.3, Carbohydrate 17.8, Fiber 1, Sugar 4.4, Protein 30.2
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MARINATED ITALIAN CHICKEN - THE SEASONED MOM
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4.8/5 (5)Total Time 39 minsCategory DinnerCalories 323 per serving
- In a small bowl, whisk together mayonnaise, Italian dressing, garlic powder and red pepper. Place chicken in a dish or in a large Ziploc bag. Pour marinade over top. Toss to coat the chicken with the marinade. Cover and refrigerate for at least 20 minutes (or up to 12 hours).
- Remove chicken from the dish. Discard marinade. Allow chicken to sit on the counter at room temp while you prepare the grill.
- Heat a nonstick pan, grill pan, or outdoor grill over medium-high heat. Coat grill or pan with about a teaspoon of oil so that the chicken doesn’t stick. Sear or grill chicken on each side until golden, crispy and cooked through (about 5 minutes per side for small, thin chicken breasts or up to 10-12 minutes per side for larger, thick chicken breasts). The meat is done when it reaches an internal temperature of 165 degrees F.
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