Pecan Chicken by CK
4 boneless, skinless chicken breasts (approx. 1.25 pounds)
1/2 cup Creamy Italian dressing
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
Place chicken in shallow dish or plastic bag. Pour dressing over chicken. Cover; marinate in refrigerator for 1 to 8 hours. Drain. Dip chicken in combined crumbs and pecans; press to coat. Cook chicken in margarine in large skillet over medium heat for 5-6 minutes on each side, or until tender.
Alternative cooking method: Preheat oven to 375 degrees. Place breaded chicken in shallow baking dish or jelly roll pan. Drizzle melted margarine over chicken. Bake 15 to 20 minutes or until chicken is tender.
World’s Easiest Grilled Vegetables by GKT
1 medium Zucchini
1 large Sweet Onion
1 large Red Bell Pepper
1/2 cup Italian Salad Dressing
Pinch of dried herbs like thyme, oregano or fennel
Salt and pepper to taste
Put the vegetables into plastic bag. Pour in enough dressing to coat the veggies (about 1/2 cup). Add dried herbs, then close the bag and marinate in the fridge for 4-6 hours. Drain veggies in a colander in the sink while you preheat the grill and the grill pan. Use medium high heat. Once grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan. Cook with grill lid closed, stirring the veggies every 5 minutes or so. Cook about 15-20 minutes, or until veggies are cooked, but still slightly crisp and starting to char on the edges.
Other Veggie possibilities: Yellow Squash, Snap Peas, Par-boiled Carrots, Sweet Potato, Asparagus, Eggplant