Italian dressing marinade....?!
Also How would you recomend cooking boneless, skinless chicken breasts after using the marinade? Too cold to BBQ, gotta be in the oven.
Answers: Is there anything special I need to do to Italian dressing to make it into a marinade?
Also How would you recomend cooking boneless, skinless chicken breasts after using the marinade? Too cold to BBQ, gotta be in the oven.
wow Jess... i believe you wanna learn how to cook more other stuff than the usual.. that's good.. sometimes you have to be a little creative... i'm sure there are a lot here who would help you.. i'm just gonna email you some home cooking recipe
no the dressing is fine on its own and if you don't want to BBQ just bake them in the oven!
italian dressing is also very yummy on a roast. it doesn't burn because of the oils in it so put it on the chicken or beef and pop it in the oven.
italian dressing is always good on its own but if you want just a little different taste sprinkle a little parmesan cheese on the chicken before you bake them.. it tastes so good. but cover them with a cover you have for your baking dish or use aluminum foil so that the chicken will get done without drying out or burning. and the flavor will stay in the chicken better.
I use the packaged Italian dressing so I can make it stronger
I would cook it in the oven on a rack.
I agree, you don't NEED to do anything, but you may want to 'customize' a bit with some extra garlic powder, onion powder, red pepper, paprika, sage, thyme... (Can you tell I love to 'fiddle'?)
For real 'punch' real fast, lay your breast pieces on a cutting board with the pointed end to the left. See how it looks kind of like a pumpkin or sunflower seed?
This is the curse of chicken breasts. The thin, pointed end will be done LONG before the thick 'body' of the breast is anything but chicken-sushi (yuck!).
If you will make 2 cuts longwise, leaving the 'fingers' connected at the pointy end, 1) the marinade will work MUCH faster and more effectively, and 2) now everything is pretty much the same thickness!
Voila! Even cooking in half the time and no "rubber chicken". You can even do this in a frying pan, giving lovely color and building a bit of a sauce from the juices.
It also makes a very attractive presentation!
Best wishes.
I do mine on the stove top in a skillet, takes about 10 minutes per side at a medium temp.
You can marinade meat in just about any salad dressing:) ... I 'd put them on a baking sheet, lined with foil & sprayed with Pam (easier cleanup); then bake at 375 for about 30-45 min. You might want to turn them once during baking, and brush more marinade on towards the end.... (If you're worried about it being dry, or sticking, since they're skinless, you can always spray the chicken itself with Pam - The olive oil one is good)
When using a bottled dressing, I like to add a little fresh lemon juice and some fresh herbs. It just seems to perk up the taste a bit.