Two Ingredient Chicken Recipe

Shopping List: – 1 (16-ounce) bottle of Italian-style salad dressing (actually have tried several others IE: ranch, Catalina, poppyseed and Greek-style dressings are all delicious!) – 6 skinless, boneless chicken breast halves

Directions: Place the chicken in a ziplock resealable bag. Pour the dressing on the chicken breasts and refrigerate overnight. Remove the chicken and drain most of the marinade from the bag.

The chicken can be grilled, baked, sauteed, or placed in a slow cooker. Grilled: Spray the grates, and grill the chicken until around 6 minutes on each side. Chicken is cooked when the internal temperature reaches 165 degrees.

Note: the internal temperature is also for all cooking methods below and always should be checked to be 165 degrees internal temperature when cooked.

Brush Stroke



Baked: Discard most of the marinade. Preheat the oven to 400 degrees. Oil spray a baking dish. Bake for 1 hour and turn occasionally. Check for the internal temperature with an instant-read thermometer.

Sauteed: Discard most of the marinade. Heat a pan with around 2 tablespoons of oil. Place the chicken breast in the heated oil and saute for 6 minutes on each side. Check for internal temperature as recommended above.

Slow Cooker: marinade is not necessary for the slow cooker. Place chicken in a slow cooker. Add the salad dressing on top of the boneless chicken. Cook on high for 6 hours or low for 8 hours until chicken's internal temperature has reached to 165 degrees.