This is an easy, delicious moist and tender grilled chicken dish. I've also used it cut-up and diced in salads.

Creamy Chicken Breasts

creamy salad dressing

Italian-style salad dressing

cayenne pepper

chicken breast

In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours.


Preheat an outdoor grill for high heat, and lightly oil grate.


Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.


Excellent! I usually up the recipe to do 6 - 8 breasts at one time. If you can't grill you can also bake these in the oven. Very yummy!!!!! Thanks :)

My husband is a dark meat guy, but as far as chicken breasts go, this is his favorite. I use bacon ranch, or regular ranch and less italian dressing. I also set aside some marinade for dipping, heated it on the grill till thick and bubbly. Yum!

This recipe is fine, but it needs more taste.  Maybe more spices and marinate longer?

I've been using this recipe for years and it's still one of our favorites.  The only thing we do differently is cook the chicken in all of the dressing at a low heat (275 degrees) for about 2 or 3 hours or until it browns.  It comes out tender and we then use the left over cooked dressing to "dip" the chicken.  This is our seven year old granddaughter's favorite, especially the dipping!

mmmmmm fantastic! I made this recipe with President's Choice Salsa Ranch dressing and Zesty Italian dressing. The first time I made it I was a little disappointed with the taste...it was good, but not great. The second time I made it I used chicken cutlets instead of chicken breasts, doubled the cayenne pepper and added 1/4 - 1/2 tsp salt, 3 crushed garlic cloves, and a good sprinkling of parsley. I didn't have time to marinate it and I couldn't bbq with the snow, so I covered the chicken with 3/4 of the dressing and popped it in the oven uncovered at 375 degrees for about 45 minutes (turning half-way). I used the last 1/4 of the dressing to baste the chicken half way through cooking. It came out delicious!! I am not a huge chicken fan but this is some of the best chicken I have ever had. I can't wait to invite company over for dinner because I will definitely be making this recipe for them. It is going in my regular rotation!

I hate to give something only two stars but it needed so much "doctoring" that it was a totally different marinade by the time I was done so I gave it this rating based on the original recipe. Creamy salad dressing usually refers to miracle whip and maybe that's what was intended but others took it to mean ranch dressing and that's what I used. It needed a lot of work so I added garlic powder rosemary hot pepper sauce worcestershire a few hot pepper flakes ground black pepper minced onion and let it all marinate for 5 hours. I reserved some marinade for dipping sauce and after that it wasn't bad. There are too many other recipes on this site that don't need this much "doctoring" to make them work.

This was very easy to prepare and everyone loved it! It's a "keeper"!

The chicken was tender juicy and tasty. My family loved it. I made it with some spanish rice.

These were some of the most tender and juicy chicken breast fillets I've had. So much of the time the grill seems to dry them out. The had very good flavor and is a recipe I will use again many times.

creamy chicken breasts

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 2 hours, 35 minutes

Servings: 4

Cost: $3.72 /serving

Author : Luann Charity

Ingredients

Instructions

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