To clean the Chicken Breasts: Soak the chicken breasts in cold water and add 2 squirts of lemon juice and let it sit for 10 mins. Then Rinse 2-3 times with cold water afterward.
In a small bowl, add 1 Tablespoon of DARK Soy Sauce, 5-6 Tablespoons of Kraft Classic HERB dressing and a pinch of Salt/Pepper to taste. You can taste the marinade to see if it is ok before starting to marinade the chicken breasts.
Marinade the 3 Chicken Breasts in a Pyrex glass salad bowl with the Marinade for minimum of 2 hours. I recommend to Marinade the Chicken Breasts Overnight. This will tendorize and infuse the chicken.
Heat the Cast-Iron Pan with a drizzle of Canola Oil on high-heat.
Add one chicken breast at a time into the Cast-Iron Pan and pan-seared each side until golden in color and cooked.
Continue step #6 for the 2nd and 3rd chicken breasts until all 3 Chicken Breasts are cooked.
Cut the Cast-Iron Pan-Seared Chicken Breasts into strips and ready to SERVE!