Kahuna's Skillet Chicken
2 - 3 boneless, skinless chicken breasts
about 2 c. Italian salad dressing -- bottled if you're short on time. (To make your own, mix 1 c. canola oil, 1 c. vinegar, the juice from 2-3 wedges of lemon, a few shakes of dried basil, a few shakes of dried dill, a couple shakes of salt. Taste until you like it.)
several T. grated mozzarella cheese, optional
Slice each chicken breast into pieces about 2 inches wide. Soak in Italian dressing for as long as you like (anywhere from an hour to overnight; refrigerated, of course).
When ready to cook, use slotted spoon to remove chicken to skillet. (You can pour in a little bit of the dressing if you like, but you shouldn't need much.) Cook four to five minutes each side over medium-high heat.
Labels: main dishes