Zesty Italian Chicken Recipes

Steps:

• Heat oven to 375°F. Place chicken, skin sides down, in ungreased rectangular pan, 13x9x2 inches.
• Mix remaining ingredients. Brush half of mayonnaise mixture over chicken.
• Cover and bake 30 minutes. Turn chicken; brush with remaining mayonnaise mixture. Bake uncovered about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. (If chicken begins to brown too quickly, cover with aluminum foil.) Discard any remaining mayonnaise mixture.

Steps:

• Pour 1/4 cup dressing over chicken in shallow glass dish; turn chicken to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F); cut into strips.
• Place chicken and vegetables on spinach-covered platter; sprinkle with nuts.
• Drizzle with remaining dressing.

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

Steps:

• Place all ingredients into crock-pot (except pasta).
• Cook on low 3-4 hours. After about an hour open crock-pot and stir everything together.
• When complete, shred or cut chicken into chunks. Serve over steamed rice or pasta of your choice. (Bowtie or angel hair is really good.)

Steps:

• Preheat oven to 375 degrees.
• Pepper both sides of chicken in a baking pan.
• Cut onion and bell peeper. Sprinkle on top and sides of chicken pieces.
• Generously, pour the Zesty Italian dressing on top of each chicken.
• Bake covered for 30 minutes bottom-side up. Then bake uncovered for 30 minutes topside. (skin should be on top).

Steps:

• Cook chicken until browned, about 5 minutes on each side.
• Combine dressing, broth and italian seasoning.
• Add to chicken and bring to a boil.
• Reduce heat and simmer about 3 minutes, until chicken is cooked through.
• Add broccoli and onion and mix well.
• Cook 2 to 4 minute or until vegetables are crisp-tender.
• Add cheese and stir until melted.
• Serve.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
• Drain pasta; toss with chicken mixture and remaining dressing. Top with cheese.

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken; cook on medium heat 3 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Top with cheese.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is evenly browned on both sides.
• Mix broth, dressing and italian seasoning until blended; stir in onions. Pour over chicken. Bring just to boil; cover. Simmer on medium-low heat 3 min.
• Stir in broccoli and cheese; cook, covered, 3 to 4 min. or until vegetables are crisp-tender and chicken is done (165ºF).

Steps:

• Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
• Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

Steps:

• Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
• Pour bouillon over rice mixture.
• Arrange chicken on top.
• Pour salad dressing over chicken.
• Bake covered at 400 degrees for 30 minutes .
• Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes.
• Top with remaining onions. Bake 1-3 minutes.

Steps:

• Heat oil in a large skillet, Saute chicken pieces until lightly browned.
• Add garlic, zucchini and mushrooms and saute for 2 or 3 minutes.
• Stir in remaining ingredients except the pasta and Parmesan Cheese. Simmer until the favors are well blended and the sauce thickens.
• Cook pasta according to the directions and drain.
• Serve sauce over pasta and sprinkle with the Parmesan Cheese.