“It doesn’t get much easier than this to make great chicken” – Herb H., Philadelphia, PA
“If I knew it was this easy to make Chicken, i’d have bought a George Foreman Grill a long time ago!” – Joyce D., Rockford, IL
Cooking boneless skinless chicken breast is often thought of to be difficult but with the George Foreman Grill, it’s not only very easy, but also super delicious.
This recipe for Italian Dressing Chicken Breast uses an already made marinade that you probably have in the refrigerator right now – Italian Salad Dressing. It has all the perfect ingredients for making a wonderful marinade that makes the chicken burst with flavor and tender juiciness.
As with all chicken breast recipes on the George Foreman Grill, you’ll get the best results of you use thinner cuts of meat – 1/2″ – 3/4″ inch thickness at most. And having the meat be even thickness is very important too. Use a meat pounding mallet to pound the breasts to an even thickness. It only takes a moment and can be the difference between having tough chicken and a delicious, tender meal.
- 1/2 cup of your favorite Italian salad dressing
- 2 boneless skinless chicken breasts, pounded to even thickness of 1/2″-3/4″
Total time:2 hour 15 min – Prep time:2 hour 10 min – Cook time:5 min – Serves:2 people
Begin by pounding the breasts thin. Place chicken breasts on a paper plate, cover with plastic wrap, and use meat pounding mallet to pound to 1/2″ even thickness. If you do not have a meat mallet, use a for and pierce the breasts several times, especially on the thickest parts.
Place chicken in a plastic zip bag with dressing and let sit overnight, or at least for a couple of hours.
Preheat your George Foreman Grill for at least 5 minutes with the lid closed. Use ‘high’ setting if your grill has it. Place chicken on grill and close lid and let grill for a 5 minutes. Check for doneness. You do NOT want any pink in the middle. An average 6oz chicken breast of 3/4? thick will take 4-6 minutes. Internal temperature should be 165 degrees.