Factory Workers Chicken

Factory Workers Chicken

53
TBASTIA 0

"This recipe was given to me by my father-in-law, who owns a machine shop. It is the family's traditional birthday party dinner. This chicken is truly mouth-watering and goes perfectly with a tomato/brie bowtie pasta."

Ingredients

2 h 25 m servings 451 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1335 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  1. To Marinate: Place chicken in a nonporous glass dish or bowl; pour dressing and salsa over chicken and turn to coat. Cover with lid or aluminum foil and refrigerate to marinate for at least 2 hours, or overnight.
  2. Preheat oven to Grill/Broil.
  3. Remove chicken from dish or bowl, discarding any remaining marinade, and grill/broil for about 20 minutes or until cooked through and juices run clear. Serve immediately.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

53
  1. 72 Ratings

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Most helpful

Delicious! I used skinless, boneless chicken breasts marinated overnight. Baked the chicken for 30 minutes and reduced the marinade on the stovetop. I added a tablespoon of brown sugar and a tea...

Most helpful critical

Ok I saw that the reviews said this was good...but I was a bit disappointed. I reduced the amount of dressing and salsa, but it just didn't have the taste that I expected. It was definately ea...

Delicious! I used skinless, boneless chicken breasts marinated overnight. Baked the chicken for 30 minutes and reduced the marinade on the stovetop. I added a tablespoon of brown sugar and a tea...

This chicken turned out wonderfully. We really enjoyed it. I would agree with the reviewer who said that 16 oz. of dressing and 16 oz. of salsa is way too much (resulted in a lot of waste; try i...

i was a little nervous when i decided to make this,I wasnt sure how well salsa and Italian dressing would go together but i had to give it a try and it was sooo good. My whole family loved it. T...

Ok I saw that the reviews said this was good...but I was a bit disappointed. I reduced the amount of dressing and salsa, but it just didn't have the taste that I expected. It was definately ea...

Okay, I didn't follow this exact recipe but it was really really good. I used cut up boneless skinless chicken breasts and probably half of the recommened marinade since I was only feeding 3 pe...

I made this tonight and it was moist and delicious! I used a 2 1/2 lb. bag of boneless skinless chicken breasts, 1 cup mild Pace Chunky Salsa and 1 cup Fat Free Kraft Zesty Italian dressing, mar...

This is a good meal but when I had it in the oven on broil for the 20 minutes that the recipe called for it was not even close to cooked. I ended up baking it for a bit over a half hour after t...

Like many reviewers have said before, cut down the marinade to 8 oz. of salad dressing and salsa each. Very juicy, tasty chicken. Great with potatoes!

For some reason, I don't know what I did, but this made me and my friend SICK!!!!! We took one bite felt sick to our stomachs and threw out the rest! I might try again because I probably did som...