Most days I like to cook. But, there are some days that I just don’t want to cook. I know that for many of you dinnertime is not the highlight of your day. You want meals that are quick, easy and delicious – right? Well, then I have the perfect recipe for you!
This is my go-to recipe when I know that I have to have a quick meal that can be on the table in under 15 minutes. Wish-Bone 1-2-3 Marinated Chicken only requires a bottle of Wish-Bone dressing and a package of boneless, skinless chicken breast! The dressing is the perfect marinade for the most tasty and tender chicken that you’ll ever eat.
Simply pour a little dressing over your chicken and let it marinade in the refrigerator for a while. Then toss it on the grill for about 10 minutes. Brush with a little extra dressing and grill up a few veggies. Serve with a side salad and that’s it…dinner is done in a flash.
Plus–you know we have those big coupons that mean a great deal at Publix. Grab some chicken and a couple of bottles of dressing and try this recipe. You will be very happy when you have a quick and easy dinner with almost no clean up.
Wish-Bone Dressing, 16 oz, or Dressing & Seasoning Mix, 2.1 or 2.6 oz, $3.25
–$1/1 Wish-Bone® product 16 oz. or larger Publix Coupon Smart Savings Booklet
-$0.75/1 Wish-Bone Product or Dry Mix, 07/12 SS (exp 8/15) [16-oz.+]
-$0.75/1 Wish-Bone Product, 07/12 SS (exp 8/15)
Just $1.50 after coupons!
- 3/4 cup Wish-Bone® Italian Dressing, divided
- 6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
- Pour 1/2 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover or close bag.
- Marinate chicken in refrigerator, turning occasionally, 30 minutes to 3 hours. Remove chicken from marinade, discarding marinade.
- Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes.
For more delicious recipe ideas, visit the Wish-Bone website.
This post is brought to you by the the folks at Pinnacle. All comments and opinions are my own.