Reviewed: Nov. 3, 2009

we omitted the lemon pepper and just used straight dressing with salt and pepper added. It was pretty good, nothing that wowed us though. A good go to recipe if you need something in a pinch though.

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Oct. 26, 2009

Moist and flavorful even though I only marinated the chicken for half an hour. I used just enough zesty Italian dressing to cover the chicken and sprinkled both sides with lemon pepper before refrigerating. I omitted the salt. When I realized I was out of propane, I sautéed the chicken, about 10 minutes a side, in a non-stick skillet over medium-high heat. Can't wait to grill them next time after marinating the full three hours. The chicken went well with broccoli casserole and crescent rolls but would also be delicious on a bun, in a wrap, on a pizza, in a salad, etc.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Sep. 11, 2009

This dish was very easy and great. My whole family enjoyed it.

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Drea Drea

Cooking Level: Beginning

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Reviewed: Sep. 2, 2009

This recipe was awesome! My family loved it and my kids. Thanks for the recipe guys

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markjuarez

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Reviewed: Aug. 26, 2009

Easy and delicious.

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Robyn

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Reviewed: Jul. 10, 2009

My husband and I both loved it! This will be a new regular for the grill. Thanks for the recipe!

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Wendy's kitchen

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Reviewed: Jun. 18, 2009

I have been using italian dressing for a marinate for years...it is great for marinating a roast then puting it in the crock pot...but anyway, for some reason we always have corn on the cob when we bbq chicken..what is good is keep basting your corn with the dressing while it is roasting on your grill..then sprinkle it with parm cheese...it is out of this world.

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SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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Reviewed: Apr. 16, 2009

Excellent. I didn't use lemon pepper. Just the Italian dressing. Chopped up basil and tomatoes, and a little cheese with a little more Italian dressing. [Kraft] Put a piece of foil on the grill, placed chicken on that, sprinkled brushetta toppings on top of chicken. closed lid till chesse was melted. This is one of my favorites for chicken breasts.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 31, 2009

I was stuck on barbecue, this is a nice change and very easy to do. My daughter loves it! I like the taste too!

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Peter Z

Cooking Level: Beginning

Living In: Elyria, Ohio, USA

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Reviewed: Nov. 16, 2008

I just couldn't believe how easy and wonderful this is! I used bottled house italian dressing just enough to cover the pieces in a shallow dish. My husband grilled these and they turned out so delicious! I was going to serve this with a sauce, but it didn't need anything, it ws so good all on it's own. Tender moist chicken. (Oops! I even forgot the lemon-pepper and the salt at the end, it looked so lip smackin' good when hubby brought the platter in from the grill.) Thanks, this is an excellent way to fix chicken!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 2, 2008

It sounds good and I havent tried cooking. the reason I dont understand is about your saying 16 oz bottle Italian-style salad dressing and then you saying 1/2 bottle to pour over chicken. That really confused me. So Please exlain to me. ok Let you know I am hearing impaired. Thank you Anna

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Cheese Ball I

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Reviewed: Sep. 14, 2008

How easy is this?? Everyone loved it!! Would make it again.

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ukienomad

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Reviewed: Aug. 29, 2008

This was so moist and had a great flavor!

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Kimberly

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2008

quite bland. probably best to slice the chicken breast in strips and add to some type of green salad.

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Aug. 24, 2008

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!!

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angiea2105

Cooking Level: Expert

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Reviewed: Jun. 25, 2008

Made this last night when my grand daughter was over. So simple, and so good. Had only low calorie Italian derssing, but I really dont see any difference. Made exactly as written, except divided in half as there was only the two of us. Next time (I will be making this again soon) will add a little more cayenne pepper, as the samll amount was not noticable. I also cooked it on my panini grill as I did not want to fire up the grill for 2 chicken breasts. Fantastic! Sorry I did not make the full recipe so as to have left overs to take to work for lunch.

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Cook'n G'ma

Cooking Level: Expert

Home Town: Germantown, New York, USA

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Reviewed: May 25, 2008

It sounds WAY too simple to taste as delicious as it is! I make my own Italian dressing, so perhaps that helped (I HATE the store-bought stuff). I marinated for 7 hours and it was fabulous.

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: May 4, 2008

I tried this recipe when we used our new gas grill for the very first time. I used Good Seasons Italian Salad dressing with olive oil and balsamic vinegar. The chicken was moist, flavorful and tasted wonderful! Our first barbequing attempt was a big success.

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Baking Queen

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Reviewed: Apr. 2, 2008

I've heard from many people over the years that italian dressing makes an excellent marinade but this is the first time I've tried it. I'm really impressed with the flavor since I was really short on time and could only marinate the chicken for about an hour. I sliced it up and served in corn tortillas with some salsa. Awesome chicken!

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