Marinated Chicken Bruschetta

Transcription

1 6 c. Wish-Bone Italian Dressing, divided 48 Chicken Breast Halves, boneless, skinless 16 Beefsteak Tomatoes, medium, chopped 2 c. Red Onion, finely chopped, rinsed with cold water 2 c. Basil Leaves, fresh, finely chopped (optional) 1. Pour 2 c. Wish-Bone Italian Dressing over chicken in large, shallow non-aluminum dish. Cover and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours. 2. Meanwhile, combine tomatoes, onion, basil and 2 c. Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes. 3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 2 c. Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken. Yield: 48 servings Marinated Chicken Bruschetta

2 16 Bell Peppers, medium, red, orange and/or yellow, cut into thick wedges 8 Yellow Squash, medium, sliced thickly lengthwise 8 Zucchini, medium, sliced thickly lengthwise 8 (about 6 oz.) Baby Eggplant, large, sliced thickly lengthwise 1 c. Parsley Leaves, fresh, chopped 1. Arrange vegetables in large non-aluminum dish. Add Wish-Bone Italian Dressing; turn to coat. Cover and marinate in refrigerator 30 minutes. 2. Remove vegetables from Dressing, reserving Dressing. Grill or broil vegetables, turning occasionally and brushing with reserved Dressing, until vegetables are tender, about 10 to 12 minutes. Arrange vegetables on serving platter, then sprinkle with parsley. Yield: 48 servings Italian Grilled Vegetables

3 12 lbs. Chicken Wings 6 c. Wish-Bone Western Original Dressing 1. Preheat oven to 425 F. 2. Cut tips off wings; cut wings in half at joint. Arrange wings in roasting pan or broiler pan without the rack. Bake 1 hour or until wings are thoroughly cooked and crisp. 3. Toss with Wish-Bone Western Original Dressing and bake an additional 15 minutes. Serve with additional Dressing for dipping (if desired). Yield: 48 appetizers Western Wings

4 24 Bell Peppers, large, green, red, orange and/or yellow 1 c. Basil Leaves, fresh, chopped or thinly sliced 1/2 tsp. Ground Black Pepper 1. Place bell peppers in large aluminum-foil-lined baking pan or on broiler rack. Broil, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in paper bag; close bag and let cool about 30 minutes. Peel off skin under cold running water, then remove stems and seeds; slice into long thick strips. 2. Combine peppers with Wish-Bone Italian Dressing and remaining ingredients in large bowl. Cover and marinate in refrigerator, stirring occasionally, at least 4 hours. 3. For best flavor, serve peppers at room temperature, and with olives, mozzarella cheese and tomatoes (if desired). Yield: 12 cups Italian-Style Roasted Peppers

5 6 lbs. Sirloin Steak, lean, boneless, cut into cubes 12 Zucchini, medium, sliced 6 Red Onions, large, each cut into 8 wedges 48 Cherry Tomatoes 48 Mushrooms, large, halved 1. Pour 2 c. Wish-Bone Italian Dressing into a large, shallow non-aluminum pan or resealable plastic bag. Add beef and vegetables; turn to coat. Cover (or close bag) and marinate in refrigerator, turning occasionally, 3 hours or overnight. Refrigerate remaining 2 c. Dressing. 2. Remove beef and vegetables from marinade, discarding marinade. Alternately thread beef and vegetables onto skewers. Grill or broil, turning and basting frequently with refrigerated Dressing, until beef reaches desired doneness. Yield: 24 servings Easy Beef & Vegetable Kabobs

6 18 lbs. Potatoes, red or all-purpose, peeled if desired, cut into 1" chunks 1/4 c. Lemon Juice 2 tsp. Cracked Black Pepper (optional) 12 Celery Ribs, chopped 6 Bell Peppers, green or red, chopped (optional) 1. Cover potatoes with water in large stock pot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 15 minutes or until potatoes are tender. Drain potatoes; cool. 2. Combine Wish-Bone Italian Dressing, lemon juice and black pepper in large bowl. Stir in potatoes and vegetables; toss to coat. Season with salt (if desired). Chill at least 2 hours before serving. Yield: 48 servings Summer Fresh Potato Salad

7 18 Onions, medium, cut into 1/4" wedges 3 c. Wish-Bone Italian Dressing, divided 24 Portobello Mushroom Caps, large 64 oz. (4 lbs.) Spinach Leaves or Baby Spinach, fresh, trimmed, rinsed, patted dry 12 Celery Ribs, chopped 12 (about 3 lbs.) Chicken Thighs or Chicken Breasts, boneless, skinless, grilled or broiled, sliced 1. Preheat oven to 450 F. 2. Toss onions with 1 c. Wish-Bone Italian Dressing in shallow baking pan. Add mushrooms in single layer. Roast 25 minutes or until vegetables are tender. Slice mushrooms and toss with 1 c. Dressing; set aside. 3. Serve mushrooms, onions and chicken on spinach leaves. Drizzle with remaining Dressing. Sprinkle with grated Parmesan cheese (if desired). Yield: 24 servings Spinach Salad with Portobello & Chicken