Italian Style Marinated Chicken Meal Food

ITALIAN MARINATED CHICKEN

Steps:

• Place your chicken breasts in a gallon Ziploc bag with all ingredients for the Easy Homemade Italian Dressing. Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.
• Grill or saute your chicken depending on your preference. I'm providing instructions for both below.

ITALIAN CHICKEN SHEET PAN SUPPER

Steps:

• Preheat the oven to 425 degrees F.
• To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.
• Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
• Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.
• Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.
• Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.
• After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan. Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.

ITALIAN-STYLE MARINATED CHICKEN MEAL

Steps:

• Preheat oven to 400°F. Pour salad dressing over chicken in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard marinade.
• Empty coating mix into shallow dish. Add chicken; turn to evenly coat both sides of each chicken breast with the coating mix. Place in aluminum foil-lined 15x10x1-inch baking pan.
• Bake 20 min. or until chicken is cooked through (170°F). Serve with the rice and vegetables.

MARINATED ITALIAN CHICKEN

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.

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.

EASY ITALIAN CHICKEN MARINADE

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.

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.