HELP: Tonight's Dinner - Italian Chicken w/ Rigatoni
Hello there i have a couple of boneless skinless chicken breasts marinating in an odd mixture of olive oil, white wine, and ceaser dressing, gonna use them tonight to toss with some rigatoni, fresh basil, olive oil, fresh garlic, and fresh roma tomatoes... with some parm on top
curious... i have them marinating in a glass dish, gonna leave them for a couple of hours... when i take them out to cook, should i pat them dry as i would a steak? I am curious the best way to grill these up....should i pat them dry, sear them on med-high in skillet, then finish in oven? Or should i just cook in skillet whole time? or bake the whole time? Not really sure best way to go about it..going to cook them, then slice them into little strips and toss with veggies and herbs and pasta.
thanks in advance, it has a couple hours to marinate any replies woudl be appreciated
3..2..1.. HUSTLE! HUSTLE!