Look at the bright golden color of this grilled chicken cutlet! That color comes from the
two salad dressings used as a marinade. That marinade also gives this chicken the perfectly balanced flavors of sweet and tangy.
I tried this recipe many years ago when I saw it on a cooking site called 'Just a Pinch'. It was posted by a member named Donna Brown. She acquired this recipe from a chef who created the recipe at the restaurant he worked for. This chicken was a VERY popular item on their menu. It also became a very popular meal in my house.
I served this chicken with mexican rice...and it was all goooooood! Such minimal ingredients and effort for such bold flavors. I love these kinds of recipes!
|Sweet and Tangy Grilled Chicken|
4 boneless skinless chicken cutlets
1 cup Catalina style salad dressing
1/2 cup honey mustard salad dressing
salt & pepper - to season cutlets
seasoning salt - to season cutlets
Season both sides of the cutlets with salt, pepper and seasoning salt.
In a one gallon sized plastic food storage bag, combine the 2 salad dressings.
Place the seasoned cutlets into the bag and coat with the dressing mixture.
Close bag and lay it flat in the fridge at least 3 hours or overnight.
When ready to cook, grill as usual until done.
Serves 2-4 people
Thank you Donna Brown
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