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With the chicken's pleasing tangy taste, no one will know you used only one convenient marinade ingredient. This is on our menu once a week.
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Originally published as Marinated Italian Chicken in Country Woman March/April 1993, p39
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jan. 28, 2011 by LauriePar
I have often marinated the chicken breasts in fat-free Italian Dressing in a Zip Lock bag inthe fridge for half a day--so incrediably moist when bbq'ed or broiled!
Reviewed on Aug. 03, 2010 by Trilby Yost
One of the easiest recipes ever. And it tastes so good!
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