Monday, April 22, 2013

Catalina Chicken

A recipe received from a very dear friend, who used this as a camping treat for years.  It is a super easy weeknight dinner and is delicious whether from a gas or charcoal grill.  Add a side salad and bread for a complete dinner.  Or add mashed potatoes and veggies.  Nothing gets easier than a three ingredient meal.  The chicken turns out super moist and tender. 


3 Lb. Chicken Breast
1 C. Seltzer Water
1 C. Catalina Salad Dressing

Trim chicken of fat and slice against the grain into 4 or 5 pieces per breast. In large bowl, combine seltzer water and salad dressing. Add chicken and toss to coat. Cover with a lid and refrigerate for at least 12 hours or up to 24 hours. Pour into foil pans or boats. Grill over medium heat until chicken is done and marinade has reduced to a glaze.