I think it’s time for another Crazy Easy Chicken Recipe! Today’s “recipe” is one of the first things I ever cooked. Even though this non-recipe recipe is beyond easy and simple, it’s incredibly tasty and versatile. In fact, I don’t know why I don’t cook chicken like this more often.

Italian dressing is kind of magical. It’s one of those ingredients that can quickly add flavor to all kinds of recipes. My favorite uses are in potato salad and for marinating chicken, which brings us to today’s recipe!

All you need is chicken and Italian dressing. That’s it. You’re done. Be sure to stab your chicken as directed. That is the key to making your chicken extra tender and filled with that Italian dressing flavor.

Italian Dressing Chicken

 

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This chicken is great topped on salad and served on a sandwich!

Author: Jane Maynard

Ingredients

• Boneless, skinless chicken breasts
• Italian dressing

Instructions

1. Preheat oven to 350º F.
2. Stab the chicken breasts on both sides a TON with a fork.
3. Put chicken in a small bowl and cover with Italian dressing, flipping chicken to cover completely. You can cook immediately but letting it marinate for about 30 minutes in the fridge is even better!
4. Place chicken in a baking dish, pouring any remaining dressing in the bowl over the top.
5. Bake for about 30 minutes, until inside of chicken is no longer pink and the internal temperature reaches 160º F. Don't overcook to keep it moist and tender.
6. I didn't provide measurements because this is a CRAZY EASY recipe and you don't need them! Just eyeball it, you can't mess it up!

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When I discovered my next Newman’s Own “Own It” recipe challenge with Martha’s Circle involved utilizing one of their salad dressings, I immediately knew what I was going to make. Back when I was first married and still learning how to cook, Nate’s Gram Maynard was the one to teach me how to make potato salad. I loved her potato salad. Simple and classic, it always hit the spot. Not too sweet and not filled with too many surprises. (I’m not a big fan of surprises in potato salad.)

Gram had a trick, one that I have never forgotten and have always used since. Once the potatoes are cooked and cut, instead of using vinegar, she would toss the potatoes in Italian dressing. You get your vinegar in there, along with a bunch of built-in seasonings. It’s a genius idea that I absolutely love.

Since I needed to also add a “twist” to my potato salad recipe, I decided to go for a healthy twist. In fact, I went for three healthy twists on this classic!

1. Replace the bulk of the mayonnaise with fat-free yogurt…less fat and the health benefits of yogurt to boot!
2. Leave the skins on the potatoes…that’s where are all the vitamins are!
3. Throw in some cauliflower…easily hidden, most people won’t even know it’s there (Nate didn’t notice after eating a whole serving) and this nutrient-packed veggie adds an additional healthy kick to the salad.

And guess what? This healthier version of the classic potato salad tastes just like…potato salad! Go figure. Seriously, it tasted just like the much less-healthy version I used to make. These twists are here to stay!

Classic Potato Salad with a Healthy Twist

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Jane Maynard

Ingredients

• 3 pounds potatoes of your choice (I used russet this time around)
• 2 hard boiled eggs, peeled and chopped small
• 1½ cups cauliflower, chopped then steamed
• ½ cup finely chopped sweet onion
• ¼ – ½ cup Newman’s Own Lighten Up Italian Dressing
• ⅓ cup mayonnaise
• ⅔ cup fat-free strained Greek yogurt or other thick yogurt
• ½ Tbsp. yellow mustard
• ⅛ tsp. dry mustard
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. paprika

Instructions

1. Chop unpeeled potatoes into 1”³ cubes. Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. Feel free to fish out potato peels that have fallen off any potato pieces”¦some of them may do that after cooking.
2. Mix together the potatoes, eggs, cauliflower and onion. Pour Italian dressing over the mixture and toss to cover.
3. Mix together mayonnaise, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.
4. Place in a serving bowl and sprinkle with paprika. Eat!

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P.S. Part of my participation in this project with Martha’s Circle was my recipe featured in a Newman’s Own advertorial in Everyday Food (kind of like the last recipe I did with them, which appeared in Martha Stewart Living).

CHECK. IT. OUT. My name, blog, recipe and photo are on the inside front cover of the July issue of Everyday Food! Somebody pinch me! Get out there and get a copy for your scrapbook! 😉