This revitalizing concoction of whiskey, lemon lime soda, triple sec, and sour mix is lemonade for adults and bears the name of the town where the Jack Daniels factory is located.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1 (16 ounce) bottle Italian-style salad dressing
- ⅓ cup vegetable oil
Instructions
- Place chicken breasts in a nonporous glass dish or bowl. Poke several holes in chicken with a fork; season with salt and pepper. Pour salad dressing over chicken; toss to coat. Cover the dish and marinate in the refrigerator for about 2 hours.
- Heat oil in a medium skillet over medium heat.
- Remove chicken from marinade, discard excess marinade, and sauté chicken in hot oil until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Reviews
This recipe is simple yet delicious! Everyone loved it and the biggest compliment was that there were no leftovers!
this a great dish fast and easy and its a great change.
I make this quite a lot. The flavor is very subtle, but it makes the chicken so tender and moist. It also doesn’t need the whole bottle of dressing. I just make sure the chicken is covered and that is enough.
I’m still a novice when it comes to cooking, but of the methods I’ve used to make chicken, this one so far is the best! I use this method also when I’m making teriyaki chicken (obviously substituting the italian dressing for a teriyaki/soy marinade). The chicken comes out so juicy and full of flavor!
Super Yummy and Super Easy! I baked them as suggested by another reviewer at 350 degrees for 40 minutes. I pounded out 2 of the 3 breasts and those had a lot more flavor from the marinade than the one I left alone. But they all tasted great!
My children are picky eaters and they devoured several pieces of chicken. Loved the receipe and it’s so easy. Wouldn’t change a thing.
Easy and tasty.
So easy and surprisingly loaded with great flavor no matter which brand of italian dressing I buy. It is one of the most versatile basic recipes I have used. The sky is the limit on what to serve it with on the side. We serve it with rice and steamed green beans.
thank you for the stove top version of this italian marinated chicken. it is excellent for a hot day when you don’t want to grill or warm up the kitchen with the oven. i used non fat italian dressing and it still tasted fabulous. also after i have taken the chicken breast out to rest, i tossed into the pan, some cut up button mushroom and sauteed it. i also added a bit of water and more italian dressing and drizzled the mushroom/gravy over the chicken. bf and i really enjoyed it.
I marinated in low calorie Italian dressing for three-something hours. Then I heated some white wine instead of oil in a frypan, cooked it on medium heat until the outside was no longer pink. Then I set it to low heat, covered it and let it steam for about 10 minutes-ish. WOW! Juicy and flavorful! Hubby couldn’t believe it was *only* Italian dressing for the marinade. Paired with some broccoli and rice. Thanks!
I only use enough salad dressing to fully cover the chicken, add red onion, and marinate in a large storage bag overnight. Skip the extra oil and use a grill pan. Delicious, juicy, and the onions are a treat!
I don’t know what I did wrong the 2nd time. Worked to perfect the first time around. The 2nd time around, grease was flying! I’m assuming the grease was too hot/the stove setting for “medium” is too high. I’ll learn next time around.
I’ve been marinating chicken breast like this for years, it’s one of our favorite recipes! First I season the chicken with salt and pepper and italian seasoning, then add the italian dressing. Marinate for a few hours, then bake at 375 for about 35 minutes. Serve with a side of pasta, or rice and steamed veggies.
I used half a bottle of Kraft light italian dressing, 1/4 c. of olive oil vs. veg. oil, no salt, some cracked black pepper, 3 cloves of minced garlic and added a tsp. each of basil, oregano, rosemary, and thyme. I pounded the chicken down thin and put everything in a ziploc bag and let it marinate all day. I grilled mine vs. cooking on the stove. It goes great over angel hair pasta.
This recipe is delicious! I don’t use any oil though. I add in a little extra of the marinade; cooked with the chicken makes a delicious sauce that you can either pour of chicken or rice.
A perfect marinade when there’s no time or no desire to mix one from “scratch”. I used Kraft Tuscan House Italian Dressing & Marinade. Can’t see why the additional oil would be necessary, though. Very good with brown sugar & butter mashed sweet potato.
Pretty good, might try with some other salad dressing flavors.
This was a fast easy way to cook good tasting chicken it was so flaverful, te excess dressing i saved and poured on cicken as it was grilling i was awsome
This is all my husband ever uses to marinate chicken. EVER. We prefer to grill it though, better flavor.
If you don’t have a full bottle, that’s fine, you really just need enough to cover the meat. I used a ziploc bag to marinate in for two days, only because I had the time. The chicken is great for a quick meal. I added a few tablespoons of sesamee seeds to jazz it up. Best with a simple green veggie.
I added juice from a whole lemon marinaded it for 24 hrs and put it on sticks and grilled it outside and called it souvlaki, very good