(by Shirley McNevich)
3 TBSP Hidden Valley Ranch dressing powder
3 TBSP olive oil
1/3 cup lemon juice concentrate
4 boneless/skinless chicken breasts
In a bowl add ranch dressing powder, olive oil and lemon juice concentrate--stir. Poke the chicken breasts repeatedly with a fork and salt and pepper the chicken breasts to your taste. Put the chicken breasts in a Ziploc bag--pour the ranch mixture in with the chicken. Squeeze all air out of the bag and zip the bag--refrigerate for a few hours. Place chicken breasts on your grill and cook until tender and no longer pink. To make them in the oven, place chicken breasts is a greased glass baking dish. Pour any leftover ranch mixture over the chicken. Cover with foil and bake at 400 degrees for 1 hour (turn pieces halfway through cooking time).
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