Marinated Chicken Recipe
Print This Page
This marinated chicken recipe is light and healthy tasting, and can be cooked on the grill if it's "too hot to cook" in the kitchen.
Add the Pesto Tortellini Salad at the bottom of page & you're ready for yummy goodness.
Both of these recipes come from a Taste of Home magazine contributed by Linda C. and Danielle W.
Thanks ladies.
Serves 4
4 boneless, skinless chicken breast halves (5 - 6 oz. each)
1/4 cup balsamic vinegar
2 T. olive oil
1-1/2 tsps. lemon juice
1/2 tsp. lemon-pepper seasoning
1. Pound chicken breasts to 1/2 inch thickness between wax paper.
2. In a large resealable plastic bag; combine vinegar, oil, lemon juice and lemon-pepper. Add the chicken; seal bag & turn to coat chicken. Refrigerate for 30 minutes.
3. After 30 minutes, drain & discard marinade.
4. Heat 1 T. butter & 1 T. olive oil in skillet. Saute chicken pieces on each side until juices run clear; about 4 - 5 minutes on each side, or cook on outside grill.
Serve with Pesto Tortellini Salad
Serves 5
1 package (19 oz.) frozen cheese tortellini
3/4 cup shredded Parmesan cheese
1 can (2-1/4 oz.) sliced ripe olives, drained
5 bacon strips, cooked & crumbled -- do this over the weekend & refrigerate; heat in microwave when ready to use.
1/4 cup prepared pesto
1. Cook tortellini according to package directions; drain & rinse in cold water; drain again.
2. In bowl, combine all ingredients & toss to coat.
Serve immediately.
Best pots & pans -- Perfect for both recipes.
You will need to use your back button to return to
keep-your-home-cooking from Girly Aprons.
Return to Easy Dinner Recipes from Marinated Chicken Recipe
Go to Home Page
|
