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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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With just two ingredients in the marinade, this chicken recipe is ready in a snap. While my husband grills the chicken, I prepare the rice and heat the sauce to spoon over the top. LaDonna Reed, Ponca City, Oklahoma Ingredients:
2 tablespoons plus 1/4 cup chunky salsa, divided |
4 tablespoons zesty italian salad dressing, divided |
2 boneless skinless chicken breast halves (4 ounces each) |
2 slices part-skim mozzarella cheese |
hot cooked rice, optional |
Directions:
1. In a large resealable plastic bag, combine 2 tablespoons salsa and 2 tablespoons salad dressing; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
2. In a small saucepan, combine the remaining salsa and dressing; cook over low heat until heated through, stirring occasionally; set aside and keep warm.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Immediately top with cheese. Serve over rice if desired. Top with salsa mixture. Yield: 2 servings.
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