Italian salad dressing does wonders for tenderising chicken breasts, especially if they are left to marinate for several hours in the fridge. Then just before grilling, each breast gets a sprinkling of lemon pepper.
Great recipe--this is a definite once a weeker for us during the summer. When I buy skinless boneless chicken breasts I put the chicken and italian salad dressing (Kraft brand Zesty Italian) in a freezer bag for freezing and then defrost in the fridge overnight--it marinates while defrosting. Before grilling, I sprinkle with McCormicks Spicy Pepper Medley. This is quick, easy and tastes great. Leftovers can be added to a salad the next day. - 05 May 2006 (Review from Allrecipes USA and Canada)
very yummy! while the chicken is cooking on the grill I make a little bowl of shredded cheese with chopped up tomatoes and more house style dressing. The once its cooked I put that on top of the chicked. My husband loves it!! - 24 Aug 2008 (Review from Allrecipes USA and Canada)
I also use the previous reviewer's trick, pre-marinating frozen bs breasts. It's a great time saver! I only used 8oz of dressing for 4 breasts, but shook on extra lemon pepper. Leftovers were good sliced over salad greens for a quick cold lunch. - 18 May 2006 (Review from Allrecipes USA and Canada)