Little Italy chicken
Recipe from Rebecca Hayward of Del.
This can be used as an entree or as strips on a fresh salad. It's great either way!
1 8oz bottle of Italian dressing
1 stick of butter or margarine
3 tsp of salt
4 tsp of pepper
1/4 cup of oregano
1 tbsp of ground parsley
1 tsp garlic
1 - 3 to 4 pack of skinless chicken breast (not frozen)
First, wash the chicken and remove any excess fat. Poach the chicken slightly on each side with fork. Make a small slice in the middle of the chicken breast on one side only.
Next, set the chicken aside. Using the aluminum foil make a small square section for each breast (big enough to close and leave some breathing room). Then set that aside.
Now in a bowl mix: 4oz of Italian dressing, salt, pepper, garlic and 3/4 stick of melted butter. Stir and mix together well.
Now cup each piece of aluminum foil so that it can hold chicken. The sides should reach a good inch to two on either side. With the remaining 1/4 stick of butter rub each chicken breast until it is covered on the side with the slice. Using 1 tbsp of parsley and 1/4 cup of oregano (easiest if combined in same dish) stuff each slice in each breast until gone.
Place the stuffed breasts in each individual foil piece. Using the dressing mixture from above, pour on 1/4 to 1/2 cup of dressing mix in each piece of foil. Afterwards fold the foil at the top just enough so there are no openings. Now bake in an oven for 45 to 60 minutes at 375 to 400 degrees. Then top with Italian dressing and Enjoy!