Juicy chicken breast marinated in Italian dressing.
Three chicken breasts frozen in Italian dressing since November 29th were up in the food queue. After thawing completely (2 days) in the refrigerator, they were ready to roll.
I prepared them just like last time except I flipped every 10 minutes rather than every 5-7 minutes:
Italian-Marinated Chicken Breasts
These were just as good as they were the first and just as fast. What was interesting though, was how they weren't as evenly browned as they were the first time I made them. That last batch looked almost like they were barbecued -- check it out. It turns out that flipping the chicken every 5-7 minutes is for a reason!
So, know that if you like your chicken to look bbq'ed, flip at more frequent intervals; if you like a more golden look, flip at less frequent intervals. No matter which way you go, you'll be satisfied with the results. Just don't overcook them. That'd suck.
We had our marinated chicken breasts with Crash Hot Potatoes and steamed carrot coins.
Three chicken breasts frozen in Italian dressing since November 29th were up in the food queue. After thawing completely (2 days) in the refrigerator, they were ready to roll.
I prepared them just like last time except I flipped every 10 minutes rather than every 5-7 minutes:
Italian-Marinated Chicken Breasts
Remove chicken from marinade; discard marinade.
Heat a medium skillet over medium heat.
Saute chicken in skillet 15-20 minutes, covered; turning every 10 minutes or until cooked through and juices run clear.
Heat a medium skillet over medium heat.
Saute chicken in skillet 15-20 minutes, covered; turning every 10 minutes or until cooked through and juices run clear.
These were just as good as they were the first and just as fast. What was interesting though, was how they weren't as evenly browned as they were the first time I made them. That last batch looked almost like they were barbecued -- check it out. It turns out that flipping the chicken every 5-7 minutes is for a reason!
So, know that if you like your chicken to look bbq'ed, flip at more frequent intervals; if you like a more golden look, flip at less frequent intervals. No matter which way you go, you'll be satisfied with the results. Just don't overcook them. That'd suck.
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