Marinated Chicken Breast
This the most popular chicken I make for my catering service!
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Ingredients
  1. CHICKEN
  2. 6 EA BONELESS SKINLESS CHICKEN BREASTS
  3. AS NEEDED LEMON PEPPER
  4. AS NEEDED GARLIC GRANULATED OR POWDERED
  5. MARINADE
  6. 1/2 CUP ITALIAN DRESSING
  7. 1/2 CUP SOY SAUCE
  8. 1/2 CUP PINEAPPLE JUICE
Instructions
  1. SPRINKLE LEMON PEPPER AND GARLIC LIGHTLY ON BOTH SIDES OF THE CHICKEN BREAST. PLACE IN A BOWL OR ZIPLOCK.SPRINKLE LEMON PEPPER AND GARLIC LIGHTLY ON BOTH SIDES OF THE CHICKEN BREAST. PLACE IN A BOWL OR ZIPLOCK.
  2. MIX THE MARINADE TOGETHER, POUR OVER CHICKEN.
  3. REFRIGERATE FROM 1 HOUR TO NO MORE THAN 24 HOURS.
  4. GRILL, BROIL OR PAN FRY
Notes
  1. REMEMBER 1/3 EACH ON THE 3 MARINADE INGREDIENTS, MORE CHICKEN MORE MARINADE.
  2. NEVER REUSE A MARINADE.
  3. CHICKEN IS DONE WHEN IT’S FIRM WHEN PRESSED WITH YOUR FINGER. IF IT FEELS SPONGY IT IS USUALLY NOT DONE.
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