Whenever I must eat a bowl of leafy greens with chopped up raw vegetables, I like to use a liquid to help make them more palatable. While most of us would choose ranch dressing, I usually go for Italian dressing. Italian dressing is a vinaigrette style that contains a combination of oil, vinegar, lemon juice, and herbs and spices like oregano, crushed red pepper, salt, pepper, and garlic powder. There are a ton of home recipes for Italian dressing and the store brands differ in their ingredients as well. There are even creamy versions. For many years, Italian dressing was the number one dressing in the United States. Then in 1983, shelf stabilizers allowed ranch dressing to be sold on the shelf at room temp, and by 1992, with the help of a certain Doritos flavor, ranch had taken the number one salad dressing spot from Italian dressing. Italian Dressing is also thought to be an American invention, with Ken’s Steakhouse and the Wishbone Restaurant both claiming its origin. Both of which have bottled versions for sale in the grocery store.
This week’s recipe is simple but can be made in the oven or the slow cooker. I use chicken breasts or breast tenders, but you can use boneless skinless thighs, just adjust the cooking time. The chicken breasts need to be thin or pounded to make cooking more even. Too thick and they won’t get done all the way. Use whichever Italian dressing you prefer. I have used fat free versions (Newman’s Own), creamy style (Olive Garden), and Oily (Wishbone) with good results. I bet a homemade version would be superb. Parmesan cheese adds a salty and nutty flavor to the dish. I have used the kind in the green can but fresh grated melts and tastes better. When made in the oven, it turns out to be a flavorful and juicy chicken breast that goes well with a side salad. The crockpot version uses the whole bottle of dressing and makes a wonderful sauce for pasta.
Italian dressing chicken (oven)
4 boneless skinless chicken breasts (thin or pounded breasts cook more evenly)
Salt and pepper
1 cup Italian dressing
½ cup grated parmesan cheese (I have been known to use up to cup)
Place the chicken in the smallest baking dish that will hold the chicken in one layer. Sprinkle with salt and pepper, then pour dressing on top. Cover and marinate in the refrigerator for at least 15 minutes or as much as 24 hours. If marinating for an hour or more, flip the chicken over halfway through. When ready to bake, remove the baking dish from fridge and preheat the oven to 375 degrees F. Bake, uncovered, for 15 minutes. Sprinkle chicken with parmesan cheese and return to oven for another 5-10 minutes or until cooked through. For a browned crust on top, turn oven to broil for the final minute or two of cooking. Serve with pan sauce.
Italian dressing chicken and pasta (slow cooker)
4 boneless skinless chicken breasts
1 lb box of penne pasta
1 16oz bottle Italian dressing
1 oz block of cream cheese
½ cup grated parmesan cheese
Salt and pepper to taste
Coat the slow cooker with cooking spray. Place chicken breasts in bottom. Pour over whole bottle of Italian dressing, flipping chicken to coat breasts well. Sprinkle over parmesan cheese. Place a block of cream cheese on top. Cover and cook on high for 4 hours or low for 6 hours. Cook pasta according to package directions, drain and set aside. Using two forks shred the chicken evenly. Sprinkle another ¼ cup parmesan cheese over the chicken. Add in the pasta and stir until well combined. Serve with a side salad or green vegetable.
