Oh so slightly adapted from – Cindy Kufeldt – Taste of Home Magazine, April/May 2002.
You have probably noticed, my site has changed. I’ve been very busy this past year and have not been posting much. Sad to say same probably goes for this year. BUT, come May,I will no longer be in school dorms! That’s right, I’m getting an apartment off campus, so I will be cooking way more and will be able to start up the blog again! I’m really excited about it, I’m already looking for stuff for the place and creating a recipe book for poor college kids like me haha. As you see I’ve kept a few of my recipes on here but not all of them. The others will be back eventually as soon as I edit them and take new pictures. Here are some things I plan to do with my “new” blog.
-Post at least once a week (I’ll try for twice though) once I move into the apartment.
-Have video tutorials of some recipes.
-Have a series of cheap meals for college students or families on a tight budget.
-more to come later….
As for the chicken, this is by far one of my favorite dinners and it’s not expensive at all to make. Something about the way the soy saue and dressing combine makes the chicken super moist and it has so much flavor! Great recommendation for college students or easy family meal.
Keep an eye out, I will be going home sometime in October so I’ll try to get some Halloween recipes and ideas on here, and also a soup (or soups) for the cold season. Nothing I love more then sitting inside on a cold day with something hot to eat in jammies. I’ve really been wanting soup lately, even though it’s still about 90 degrees and humid here, I’ve been eating it everyday for lunch in my food court.
Italian Marinated Chicken
3 – 4 Boneless Skinless Chicken Breasts (recipe actually calls for skin on thighs, but I use breasts)
1/2 Cup soy sauce
1/2 Cup Italian salad dressing
2 Tbs diced up garlic
*Pinch of onion powder (I’ve not had this on many occasions and the dish is perfectly fine without it)
In a large plastic bag, combine garlic, soy sauce and salad dressing. Take out about a 1/8 – 1/4 cup or so for basting during cooking. Add chicken to bag. Marinate it overnight.
When ready to cook, preheat oven to 350 degrees F.
Make your own roasting pan, this is what I do. Take a cookie sheet and line it with foil. Then take a cooling rack and set it on the foil. Grease the cooling rack and place marinated chicken on it. Sprinkle with onion powder then bake uncovered for about 30 minutes. (or if you are using thighs 45-60 minutes, have the skin side up). Occasionally brush with reserved marinade.
After the timer goes off, cut each chicken breast in half to check for readiness (or if you have a meat thermometer, until it reads 170 degrees F). If not done, place back on until all pink is gone, keep an eye on it. (Don’t worry, cutting the breast in half then putting them back in the oven will not make them less juicy.). When cooked, serve with Bacon Swiss Bread and Buttery Spinach and Mushrooms (coming soon).