Chef Rose
Ingredients
Instructions
| 2 Skinless, Boneless Chicken Breast Halves |
| 1 (1 oz) pkg Dry Ranch-Style Dressing Mix |
| 2 tbsp Olive Oil |
| 1 tbsp Red Wine Vinegar |
Combine dressing mix, oil and vinegar in a large, re-sealable plastic bag and mix together. Add chicken to bag, seal, and shake to coat; work mix into meat. Refrigerate to marinate at least 1 hour, or overnight if possible. Preheat oven to broil/grill. Remove chicken from bag, discarding remaining marinade, and broil 10-15 min or until chicken cooked through and no longer pink inside.