As one of the meals I had a lot growing up, I find this dish to be nostalgic. Baking the chicken in italian dressing is a simple way to impart flavor into the chicken while also being a fast way to add the flavor. I was able to use the leftover italian dressing from my cucumbers in italian dressing. You can use any cut of chicken you like, I’m just used to either a breast or tenderloins. This dish can easily be made in bulk as well if you have many mouths to feed and stomachs to fill.
Place your chicken in a bowl and cover it with Italian dressing.
Heat the oven to 400 F.
Once heated, transfer the chicken and Italian dressing into a baking dish.
Bake for 30 minutes or until an internal temperature of 165 F is reached.
I made extra chicken patties the other day when I made the chicken parm sandwiches, and I had some bacon on hand, so I had to make this beauty. It’s a very simple sandwich, but it’s incredibly filling and the flavor is full while not being fatty or greasy. It would be great for lunch or dinner, and even a great option for a cookout.
Cook chicken patties as recommended on packaging.
Cook bacon to your desired texture.
Layer on toast, chicken patty, a slice of American cheese, a slice of bacon split in half. Add torn lettuce, top with ranch dressing. Add mayo to your top piece of bread, close sandwich and enjoy!
This is a quick and easy meal. I used Aldi brand chicken patties, and they were very good. I used American cheese, and my sandwiches were assembled in less than 15 minutes. I recommend getting a good toast on your bread and adding the sauce to the chicken and cheese and not directly to the bread, or it will get soggy.
Cook chicken patties as recommended on packaging.
Toast your bread.
In a sauce pan, add tomato sauce. Add 2 tsp garlic powder, and 1 Tbsp Italian seasoning. Stir and heat over very low heat until boiling.
Stack your chicken with cheese and 2 Tbsp sauce, top with bread, and enjoy!
To make sweet and sour chicken, you need your chicken and your sauce. For my sauce, I used a bottle of La Choy sweet and sour sauce. This sauce was not as overly sweet as you would find at most Chinese restaurants. This sauce was more on the bitter side, and was unique with some red pepper flakes that don’t add too much heat, but enough to taste it. If you wanted to make is sweeter, the bottle suggested, you could mix in some crushed pineapple, or you could just add some pineapple juice. This is a high quality product, and it will give you a new experience of the classic sweet and sour chicken. For my chicken, I pretty much followed my chicken nugget recipe. However, there are a few things I need to note. First, I was reusing canola oil. Because the oil was already used, the flavor was a little off, also, I’ve heard canola oil gets a weird flavor when fried, so I also recommend using an oil other than canola. I also coated my chicken twice for a crispy crust, but if you wanted the normal smooth finish, I recommend using half corn starch and half flour. I’ve seen many people also use only corn starch to achieve that smooth fried chicken finish.
Heat 3 cups oil in a large dutch oven over medium heat.
In a wide mouthed bowl add 1 egg and 1/4 cup water, and in another wide mouthed bowl, add 1 cup of flour, 2 tsp paprika, and 1 tsp soy sauce. Mix both bowls.
Take 4 thawed chicken tenderloins, and cut into bite sized pieces. Place on to the side.
Coat your chicken in egg, then transfer the chicken to your flour mixture and coat evenly. You can repeat egg then flour if you want a crisp chicken finish.
Place your coated chicken into your hot oil. Cook on each side for 4 minutes, or until internal temp reaches 165 F. Remove chicken and place on a paper towel to strain before serving.
Right now my garden is just starting to get it’s feet off the ground. I don’t have as much lettuce or radishes as I would need for this recipe, but soon I’ll have more than enough! The proportions I used were too small to taste the lettuce or the radishes. You could feel the texture, but it was mostly just chicken flavoring. I used some frozen dinner rolls I made several days ago, you can find the recipe here. I only used about half my chicken breast because I’m just cooking for my husband and I, and so I labeled and froze the other half. If you follow me regularly, you will notice I’m going to start freezing more stuff. That is because Josh and I finally got the upright freezer from my mom’s house, and we are trying to fill it to help it’s efficiency. So, I froze the extra chicken that day. Finally, the hot sauce really does help with the flavors of the sandwich, without it, the sandwich would need some other predominate herb or flavor to pair with the strong chicken flavor. If you plan to use your whole chicken, you can season it before baking, and that will help tremendously!
Despite how flavorful this was, I don’t think I’m going to be making this again. I never grew up with radishes, and I did have a mild allergic reaction that night, so I can only conclude it was from the radishes. I will likely be posting many more recipes with radishes though, because my garden is just full of them! I’m not allergic to anything else to my knowledge, so hopefully that’s the only food I’ll have to be wary of!
Bake one chicken breast at 400 F for 30 minutes or an internal temp of 165 F is reached. Let rest for 10 minutes.
In your serving bowl, tear about 2 hand fulls of lettuce, and dice up 8 radishes. Mix together in serving bowl.
Place cooled chicken into a bowl, and using an electric mixer, beat until all you chicken is shredded, about 5 minutes. Add 1 cup of chicken to your serving bowl and mix.
Throw some sweet pickles in a chopper and pulse till fine, or use sweet relish or tartar sauce. Add 4 Tbsp relish to 1/2 cup mayo, and add 2 drops of hot sauce. Mix together.