Grilled chicken breasts
basted with a tangy lime butter sauce seasoned with a packet
of dry Italian dressing mix.
Chicken
Napoli
- 1 cup (2 sticks) butter
or margarine
2 (5/8-ounce) envelopes dry Italian dressing mix
1/3 cup lime juice
- 8 bone-in chicken breast
halves
- Melt butter in small saucepan.
Stir in salad dressing mix and lime juice.
- Brush both sides of chicken
pieces with mixture.
- Place chicken skin side
down on grill about 10 inches above hot coals. Grill, turning
and basting often with butter mixture for 40 minutes or until
tender and richly glazed.
Makes 8 servings.
Recipe provided courtesy
of the National Chicken Council. Used with Permission.
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