Wednesday, August 7, 2013

Grilled Boneless Chicken Breast


 
After several days of eating greasy, fatty foods, I felt run down and just plain out fatter (probably because I was). So in order to get off the fatty food bandwagon I decided to make grilled boneless chicken breasts for dinner. Turns out it was exactly what I needed! I paired the chicken with a baked potato and a cucumber salad. The whole dinner was light and the chicken had great flavor. We had a leftover chicken breast so I cut it into strips and made my husband a chicken pita for lunch the next day.  That’s the great thing about the flavor on this chicken; you can always use the left overs to make a chicken salad, or even a chicken sandwich.
 
Grilled Boneless Chicken Breast

4 boneless, skinless, chicken breasts
1 cup Italian dressing
2 Tbsp. Montreal chicken seasoning
½ tsp. Garlic powder
Dash of salt and pepper

Thaw chicken breast if frozen
Clean chicken breast under cold water and pat with a paper towel
Place chicken breast in a large plastic freezer bag and add Italian dressing
Let marinate for at least 2-4 hours and up to 24 hours (the longer the better!)
Remove chicken from bag and discard marinade
Season with Montreal seasoning, garlic powder, salt and pepper and rub in seasoning on both sides of the chicken
Set grill to medium heat and grill chicken for 8-10 minutes each side or until no longer pink
(Brush chicken with Italian dressing 2-3 times while cooking for extra flavor!)
Garnish with dried chives and serve!

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