Time 8h20m Yield 4 Number Of Ingredients 5 Steps:
Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight. Preheat grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks. Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375ºF oven for 15 minutes, or until cooked through.
Time 25m Yield 8 servings. Number Of Ingredients 8 Steps:
In a bowl, combine the first seven ingredients; remove 3/4 cup for basting; cover and refrigerate. In a large resealable plastic bag, place the chicken and remaining marinade. Seal bag and turn to coat, refrigerate for 4 hours or overnight., Drain and discard marinade. Grill chicken covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times.
Time 1h45m Yield 4-6 servings. Number Of Ingredients 11 Steps:
In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear.
Time 2h10m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired. Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour. Preheat oven to 350 degrees. After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese. Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.
Time 20m Yield 1 breast, 8 serving(s) Number Of Ingredients 10 Steps:
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in a freezer bag. Pour marinade over chicken breasts. Freeze. On serving day thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.
