Bland or dry chicken or pork chops - not enticing. By accident I discovered the easiest (and Aidan's favorite) way to season and tenderize both of these "white meats".Ready.....?
Olive Garden's Italian Salad Dressing, and dried Rosemary.
That's it.
Place your meat portions in a Ziploc bag, pour in just enough dressing to coat, add a pinch of dried rosemary. Get most of the air out of the bag, and close the zipper. Massage the dressing into the meat portions, then set it aside. No need to even put it in the fridge - you only need to let it sit for 10-15 minutes for this stuff to work its magic - and meat cooks more evenly when it is allowed to come closer to room temperature.When you're ready to cook it, add 2 T of Vegetable Oil or Olive Oil to a non-stick pan, and get the pan nice and hot (6-7 on my stove). Pull the meat out of the marinade, letting excess dressing drip off before carefully placing it in the hot pan. When you have put all of the meat in the pan, set the timer for 3 minutes.
Cook for 3 minutes, turn the portions over, cook for another 3 minutes, then reduce the heat to a simmer (2-3 on my stove), and cover with a lid. Set your timer for 3 more minutes.
Check for doneness - pork should have a little give to it when pressed with tongs, but chicken should be fairly firm.
Turn off the heat and let the meat rest for 5 minutes before serving. This makes a great meal with any green vegetable, and/or a starch side like rice or roasted potatoes.
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