During the summer of 2007, my husband and I (who were dating at the time) went to his family’s vacation home on the west side of Michigan for a mini vacation. After a long day of swimming, shopping and finishing up my last project for my Master’s degree, we settled in for the night and began making dinner – chicken breasts marinated in Italian dressing, baked potatoes and green beans with slivered almonds.
Later that night, while we were sitting by the campfire, he surprised me by getting down on one knee and proposing. It was a night I’ll never forget, and from that day on, chicken breasts marinated in Italian dressing became known as engagement chicken. Every time I make this simple, delicious chicken dinner, I remember that night.
Chicken breasts (enough to feed your family)
Italian dressing (enough to cover the chicken – I usually use about 1/2 cup for three chicken breasts)
Put the chicken in the fridge and let marinate at least two hours (marinade longer for more flavor).
When ready to cook, preheat broiler or grill. Use tongs to remove the chicken from the bag. (If you are using your broiler, do not pour the leftover Italian dressing over the chicken – it will burn and ruin your dinner! Trust me!) Cook chicken for 20-25 minutes, or until it is no longer pink and a meat thermometer registers 180 degrees.
I serve this chicken with rice pilaf and green beans with slivered almonds and we absolutely love it – even The Goose asks for seconds!