Sometimes it's nice to just let the food do the work. Tonight is one of those nights - marinading chicken breasts and then cooking them. Quick, low mess, and always a crowd pleaser. I think that we are still trying to recover from our bike ride yesterday, and the workout that I did today with my two injured athletes was quite the butt kicker.
The Foodstuffs:
The Foodstuffs:
- Two boneless, skinless chicken breasts (beaten into submission optional).
- Bottle of your favorite dressing.
The How-You-Do-It
- Take your chicken breasts and poke holes all over to help the marinade flavor the chicken more efficiently.
- Place chicken in a large plastic zip-lock bag.
- Pour dressing over chicken and zip bag. Shake/mush the bag to coat the chicken evenly.
- Place bag in a bowl (to keep all renegade juices from leaking all over the place) and place the bowl in the fridge. I recommend overnight, but a couple of hours will do as well.
- After chicken has marinaded for a bit, remove from fridge and cook in a skillet until no longer pink.
- OR, preheat the oven to 350*F and cook for 35-40 minutes.
Serve with roasted veggies or a salad!
No comments:
Post a Comment