Hi Carol;
I make these quite often, very easy and very good. As a matter of fact I prepared them yesterday for house guests and they loved them.
MARINATED BONELESS, SKINLESS CHICKEN BREAST
Remove any fat and membrane from chicken breasts (I use one large breast half per person. Wash them under cold water and dry on paper towel.
In glass baking dish large enough to hold the breasts in one layer, pour a thin layer of wishbone robusto italian dressing. Add breasts and pour another layer of dressing over them. Cover and refrigerate for several hours, turning the breasts over and basting with the marinade every hour or so.
I grill mine on the GF grill for about five minutes, depending on thickness. They are nice and moist when done this way. With the breasts yesterday, we had steamed baby carrots, garlic couscous, sliced fresh tomatoes, and five bean salad. Strawberries over homemade angel food cake, with lowfat cool whip for dessert.
You may also use a gas grill or your indoor broiler.