1 Eliminate breeding areas by cleaning gutters. 2  Remove any standing water that may be left in trash can lids, pet feeding bowls, and flowerpot saucers. 3  Replace water in birdbaths frequently.  Keep well-fitting screens on windows and doors.
Instructions. Place chicken breasts in a resealable plastic bag or shallow, non-aluminum baking dish. Pour Italian dressing over the chicken to coat. Seal the plastic bag or cover the dish. Place in the refrigerator for 30 minutes to two hours.Use tongs to turn the chicken at least once while marinating. Remove the chicken from the refrigerator. Discard any Italian dressing that remains in the bag or dish. Grill the marinated chicken or bake in a 350 degree oven for 35 to 40 minutes.nstructions. Place chicken breasts in a resealable plastic bag or shallow, non-aluminum baking dish. Pour Italian dressing over the chicken to coat. Seal the plastic bag or cover the dish. Place in the refrigerator for 30 minutes to two hours.
Directions. 1  Mix dressing ingredients together. 2  Set aside. 3  Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft. 4  Strain in colander. 5  Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour. Top with vermicelli. 2  Arrange chicken on top of pasta. 3  Pour about 2 ounces of dressing on each salad. 4  Sprinkle with fresh mint and peanuts. 5  Remove shells from shrimp and clean. 6  Saute shrimp in garlic, shallots and vegetable oil. 7  Set aside. 8  Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.