Italian Chicken

3-4 lbs boneless skinless chicken breast tenders (or enough to feed your family)
1 bottle (fat free) Italian dressing
1 gallon size ziplock bag

Place chicken in bag and add enough dressing to cover chicken.  I usually use about 3/4 a bottle.  Close up bag place in fridge to marinate for a few hours.  Mix the bag up a little every 1/2 hour or so.  Cook chicken on grill or fry pan til done.  Enjoy! 

This is one of my most favorite ways to cook chicken.  The chicken in the picture was cooked on my George Foreman Grill.  Very quick and easy and HEALTHY.  This chicken is great as cold leftovers too.  The girls love to take it for lunch.  Notice the potato.....Jim loves cottage cheese and lemon pepper on his baked potato.  Very Yummy! 

Dutch Oven Chicken and Potatoes

Ingredients to feed a family of 6 with lots of leftovers!
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12 chicken tenders
9 potatoes
6 carrots
1 onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups sourcream
3-4 cups grated cheddar cheese
salt and pepper

Slice onion into rings. Peel and slice potatoes and carrots. Mix together soups, sourcream and salt and pepper. Layer ingredients in a 12" well seasoned dutch oven as follows. Seperated onion rings, chicken tenders, 1/2 of the potatoes and carrots, half of the soup mixture, half of the cheese, the rest of the potatoes, the rest of the soup mixture and the rest of the cheese. Use charchoal briquettes to cook. 10 briquettes on the bottom with 14 briquettes on the top. Cooks in about 1 - 1 1/2 hours. When potatoes and carrots are tender remove dutch oven from coals and let sit for 5-10 minutes. Soup/sauce will thicken as it cools. CAUTION!!! Dutch Oven is very hot including the handle!