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Ingredients
- 4 (1/2 lb each) boneless, skinless chicken breasts halves; or 8 (1/4 lb each chicken cutlets)
- 1/2 cup balsamic vinegar
- 2 cups olive oil
- 2 Tbsp dried, crushed Italian herb mixture
- 2 Tbsp minced garlic
- 1/4 tsp crushed red pepper flakes
- 1 each medium sized yellow, red and orange bell peppers; seeded and julienned
- 1 large red onion; peeled and julienned
View Full Recipe at Food Adventures of a Comfort…
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.%20*DRIED.%20%20%20Doesn't%20that%20look%20simply%20yummy...Not!%3C/p%3E%3Cp%3ESee%20the%20shaker%20bottle%20in%20the%20photo,%20told%20you%20it%20comes%20in%20handy,%20especially%20when%20creating%20your%20own%20homemade%20dressing.%20%20Lets%20compare,%20the%20bottled%20brand%20uses%20vinegar,%20but%20what%20type?%20%20I%20use%20balsamic%20which%20has%20a%20deep,%20rich%20flavor%20and%20scent.%20%20Soybean%20and%20canola%20oils?%20%20It's%20Italian%20dressing,%20so%20use%20extra%20virgin%20olive%20oil.%20%20Dried%20garlic?%20%20Nope,%20I%20used%20minced%20garlic%20that%20has%20been%20preserved%20in,%20what%20else,%20olive%20oil.%20%20Where%20are%20the%20herbs?%20%20While%20I%20use%20crushed%20rosemary,%20basil,%20oregano%20and%20parsley;%20the%20bottled%20brand%20uses...none?%20%20%20While%20the%20manufacturer%20is%20using%20paprika%20to%20make%20the%20dressing%20%22zesty%22,%20I%20use%20crushed%20red%20pepper%20flakes.%20%20The%20onions%20and%20peppers,%20oh%20mine%20are%20coming%20later%20on%20darlings,%20and%20you%20will%20so%20love%20it.%20%20Notice%20the%20manufacturer%20uses%20water;%20even%20when%20using%20that%20dressing%20packet%20mix,%20it%20asks%20for%20water...well%20how%20else%20are%20you%20going%20to%20rehydrate%20all%20those%20dried%20ingredients?%3C/p%3E%3Cp%3ELets%20get%20on%20to%20today's%20recipe%20and%20you'll%20certainly%20be%20able%20to%20see%20with%20all%20your%20senses%20why%20homemade%20is%20better%20than%20bottled.%20%20Think%20about%20it,%20if%20you%20have%20the%20time%20to%20make%20that%20packet%20dressing,%20you%20most%20certainly%20can%20make%20it%20fresh%20from%20scratch.%3C/p%3E%3Cp%3EItalian%20Dressing%20Chicken%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EPreparation:%3C/p%3E%3Cp%3EIf%20you%20are%20purchasing%20the%20chicken%20breasts%20halves,%20make%20sure%20they%20are%20partially%20frozen%20before%20slicing%20them.%20%20Place%20your%20hand%20on%20top%20of%20the%20chicken%20and%20carefully%20draw%20your%20knife%20lengthwise%20throughout%20the%20piece%20to%20form%20two%201/4%20lb%20cutlets.%20%20Practice%20makes%20perfect,%20but%20your%20local%20butcher%20can%20do%20it%20for%20you%20if%20your%20hands%20are%20just%20too%20shaky.%20%20Place%20the%20chicken%20cutlets%20into%20a%20large%20plastic,%20sealable%20bag.%3C/p%3E%3Cp%3ETo%20make%20the%20dressing,%20simply%20pour%20the%20vinegar,%20oil,%20herbs,%20garlic%20and%20red%20pepper%20flakes%20into%20your%20shaker%20bottle,%20or%20a%20small%20bowl;%20shake%20the%20bottle%20to%20mix%20or%20whisk%20in%20the%20bowl.%20%20Set%201/4%20cup%20of%20the%20mixture%20aside%20and%20pour%20the%20remainder%20into%20the%20plastic%20bag.%20%20Work%20the%20dressing%20throughout%20the%20chicken,%20seal%20the%20bag%20and%20refrigerate%20for%20a%20minimum%20of%20two%20hours,%20but%20no%20more%20than%20four%20hours.%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20350F;%20have%20a%20nonstick%20jellyroll%20pan%20ready%20(baking%20sheet%20with%20a%201/4%20inch%20lip%20on%20all%20sides).%20%20%20Heat%20a%20nonstick%20large%20skillet%20on%20medium-high%20heat;%20place%204%20pieces%20of%20chicken%20into%20the%20skillet%20and%20sear%20for%20two%20minutes%20on%20each%20side;%20transfer%20the%20chicken%20to%20the%20pan.%20%20Repeat%20with%20the%20next%204%20pieces;%20wipe%20any%20residue%20out%20of%20the%20skillet.%20%20Place%20the%20pan%20into%20the%20oven%20and%20finish%20cooking%20the%20chicken%20off%20for%20seven%20minutes.%3C/p%3E%3Cp%3ETake%20the%20reserved%201/4%20cup%20of%20marinade,%20place%20it%20in%20the%20skillet,%20medium-high%20heat%20again;%20and%20toss%20to%20coat%20the%20julienned%20bell%20peppers%20and%20onions.%20%20This%20will%20continue%20to%20cook%20in%20the%20skillet%20during%20the%20seven%20minutes%20the%20chicken%20is%20finishing%20up%20in%20the%20oven.%20%20Occasionally%20move%20the%20vegetables%20around%20as%20you're%20using%20minced%20garlic%20and%20you%20do%20not%20want%20to%20allow%20it%20to%20brown%20or%20burn.%3C/p%3E%3Cp%3EHere%20comes%20the%20real%20fun,%20first%20choice%20is%20a%20piece%20of%20chicken%20with%20a%20side%20of%20the%20peppers%20and%20onions.%20%20Second%20choice,%20slice%20up%20the%20chicken%20into%20strips,%20place%20on%20a%20sub%20roll%20with%20peppers%20and%20onions%20for%20a%20new%20take%20on%20the%20old%20favorite%20of%20sausage%20with%20peppers%20and%20onions.%20%20This%20is%20a%20great%20substitute%20for%20people%20who%20do%20not%20eat%20pork%20or%20red%20meat,%20but%20do%20eat%20poultry.%20%20The%20marinated%20chicken%20can%20be%20made%20completely%20on%20a%20grill,%20instead%20of%20partially%20in%20the%20skillet,%20then%20finished%20in%20an%20oven.%20%20The%20chicken%20itself%20is%20so%20full%20of%20flavor%20from%20the%20marinade,%20fork%20tender%20and%20dripping%20with%20juiciness.%20%20The%20balsamic%20vinegar%20truly%20brings%20out%20the%20sweetness%20of%20the%20bell%20peppers%20and%20red%20onion,%20so%20no%20need%20to%20add%20any%20sugar%20as%20they%20do%20in%20manufactured%20bottled%20dressings.%3C/p%3E%3Cp%3EThis%20recipe%20makes%208%20servings,%20but%20can%20be%20easily%20cut%20down%20for%20lesser%20portions,%20but%20why%20would%20you%20want%20to?%20%20Enjoy%20the%20homemade!%3C/p%3E%3Cp%3EMary%20Cokenour%3C/p%3E){kind=link}