Italian Chicken

Now that you know how to make a basic vinaigrette salad dressing, you can make this easy chicken recipe.

  • Boneless, skinless chicken breasts
  • Italian dressing (purchased or Mom’s Vinaigrette)
  • Meat tenderizer
  • Fontina cheese, 1 slice per breast
  • Thinly sliced ham, 1 slice per breast

Marinate the chicken for a day or two in enough salad dressing to cover it. This is easiest if you just pour it all into a sealable baggie, and stick it in the fridge. Flip once or twice to make sure it all gets well soaked.

Take the meat out of the dressing and toss the rest of the dressing plus the baggie. You don’t want salmonella! Sprinkle both sides of the meat with tenderizer.

You can either grill the chicken, or sauté it in a little olive oil.  When it is half done, turn it over and put a slice of ham on top of each breast. Cook until mostly done.

How to tell if chicken is done: poke it. It should be firm (not squidgy) but not hard. If you aren’t sure, cut into the thickest part of one of the breasts to check.

Now put a slice of cheese over the ham. Use a cover and finish cooking just long enough to melt the cheese. Serve.

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