Great recipe--this is a definite once a weeker for us during the summer. When I buy skinless boneless chicken breasts I put the chicken and italian salad dressing (Kraft brand Zesty Italian) in a freezer bag for freezing and then defrost in the fridge overnight--it marinates while defrosting. Before grilling, I sprinkle with McCormicks Spicy Pepper Medley. This is quick, easy and tastes great. Leftovers can be added to a salad the next day.
very yummy! while the chicken is cooking on the grill I make a little bowl of shredded cheese with chopped up tomatoes and more house style dressing. The once its cooked I put that on top of the chicked. My husband loves it!!
I also use the previous reviewer's trick pre-marinating frozen bs breasts. It's a great time saver! I only used 8oz of dressing for 4 breasts but shook on extra lemon pepper. Leftovers were good sliced over salad greens for a quick cold lunch.
This is a good marinade when you're short on time. I used light italian dressing (half the bottle) added some fresh lemon juice cracked black pepper and some lemon zest along with fresh rosemary.
I've heard from many people over the years that italian dressing makes an excellent marinade but this is the first time I've tried it. I'm really impressed with the flavor since I was really short on time and could only marinate the chicken for about an hour. I sliced it up and served in corn tortillas with some salsa. Awesome chicken!
Ater it came off the grill i put some carmalized onions and melted cheddar over the top. Tasted just like the smothered chicken I love from one of my favorite restaurants!
super easy and SO GOOD - used bone in thighs (took off the skin) and adjusted grilling time to 6 - 8 minutes per side used Kraft Zesty Italian dressing and used garlic pepper (instead of lemon pepper). Only made all the changes because that is what I had on hand.
Moist and flavorful even though I only marinated the chicken for half an hour. I used just enough zesty Italian dressing to cover the chicken and sprinkled both sides with lemon pepper before refrigerating. I omitted the salt. When I realized I was out of propane I sautéed the chicken about 10 minutes a side in a non-stick skillet over medium-high heat. Can't wait to grill them next time after marinating the full three hours. The chicken went well with broccoli casserole and crescent rolls but would also be delicious on a bun in a wrap on a pizza in a salad etc.
This recipe is soo quick and easy! Thanks! The chicken came out so moist and flavorful!
we omitted the lemon pepper and just used straight dressing with salt and pepper added. It was pretty good nothing that wowed us though. A good go to recipe if you need something in a pinch though.
