* Exported from MasterCook *
Recipe By : Diana Bauer: Celebrate Low Carb
Serving Size : 24
Amount Measure Ingredient -- Preparation Method
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3 4 pound packages boneless skinless chicken breasts
1 bottle Greek Vinaigrette salad dressing
1 bottle Italian salad dressing
1 bottle Dijon Vinaigrette salad dressing
Open each bag of chicken breasts but do not remove the meat.
Pour enough salad dressing into each bag to coat the breasts
well. (You may not use the entire bottle of salad may not use
the entire bottle of salad dressing.) Seal the bags well and
toss them in the refrigerator to thaw and/or marinate overnight.
Take the bags out of the refrigerator one at a time and broil
the chicken breasts until just done (center is no longer pink).
Cool. Leave whole or slice, dice, or chop (your preference) to
use whole or in salads or casserole. Package in the portion
size you want in Zip Lock freezer bags for later use.
Makes 24 or more servings (depending upon how you package them).
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Per Serving (excluding unknown items): 139 Calories; 15g Fat
(95.6% calories from fat); trace Protein; 2g Carbohydrate; 0g
Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 0
Fruit; 3 Fat.
NOTES : Carb count will vary depending upon the brand name of
salad dressing that you use, but the only carbs are from the
salad dressing.
***Note: Discard any salad dressing that is left in the bags.
***Note: The carb count will vary depending upon the brand name
of salad dressing used. If you want to get an accurate carb
count per serving, you must first thaw the breasts and drain
off any liquid, then measure the amount of salad dressing you
pour over the breasts. Remeasure the salad dressing again after
you have taken the marinated breasts out. The difference will be
the amount of salad dressing actually absorbed by the breasts,
and you can divide that amount by the number of breasts in the
package, which varies.
