Ingredients:
4 thick boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 teaspoon garlic powder
1 (8 ounce) bottles Italian salad dressing (I recommend Wishbone or prepared Good Seasons. DO NOT use fat free!) or 1 (8 ounce) bottles caesar salad dressing ( I recommend Wishbone or prepared Good Seasons. DO NOT use fat free!)
Directions:
Rinse chicken breasts and pat dry.
Sprinkle both sides of the breasts with salt, pepper, and garlic powder, using more or less to taste.
Put chicken in a dish and add about 1/3 cup of the salad dressing, making sure all of the chicken is coated. Cover. A plastic bowl with a lid works well.
Refrigerate for at least an hour or two.
Grill over medium direct heat for 8-10 minutes or until juices run clear.
Remove from grill to a cutting board, cover with foil and allow to sit for 10 minutes.
Slice breasts on a diagonal crosswise in 1/4 inch slices.
Toss slices on a shallow serving platter with the remainder of the salad dressing coating all the chicken well. Use more dressing if desired.
Serve hot or at room temperature.
Note: To prepare as an appetizer, cube chicken in small chunks, marinate as above, grill 3-5 pieces on small wooden skewers (soaked in water), brush on salad dressing and serve.
Servings: 4
Time preparation: 10 min.
Time total: 100 min.