This is a recipe I made up by taking a few things from a couple different recipes to fit into our own tastes. I used a marinade on the chicken that is half western dressing amp; half italian dressing that our butcher store here at home makes...it is wonderful and a pink color...then just grill them up and slice onto your salad. You can use any marinated chicken breasts that fit your families tastes.
A quick dip in a mayo-lemon mix and a roll in buttery crumbs make this chicken a new family favorite. Crispy outside, juicy inside and thank yous all around.
A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.
