I love to grill chicken breasts on my panini grill ~ or ~ use the Showtime Rotisserie. It sounds silly, but the best ones I've had were marinated in Italian Salad Dressing before grilling.
Grilled Chicken Breasts
What you need:
4 - 6 boneless skinless chicken breasts (thawed if frozen).
about 1 cup Italian Salad Dressing (low-cal is ok)
Directions:
The night before you want to cook them, prick chicken with a fork or tenderizer tool. You can pound them until they are of uniform thickness if you like (to aid in cooking). Place into a resealable zipper-top bag or plastic container. Pour in salad dressing and zip bag or cover bowl. Shake or massage until chicken is coated. Place into the refrigerator until the next day.
Pull chicken out of the refrigerator to come to room temperature for about 20 minutes. Preheat grill to medium-high temperature. Grill chicken until interior temperature reaches 170ºF - 180ºF - turning occasionally. Should take about 12 - 20 minutes.
NOW - Here's the best part - you have flavorful chicken to use for a grilled chicken salad made with romaine leaves, red cabbage, green onion, crumbled bacon, crumbled bleu cheese, diced hard-cooked egg, baby spinach leaves and croutons.
Chicken Salad Sandwiches: Shred half the chicken and dice the rest. Mix with grated carrots (about 1/2 cup), sliced green onion (use about 3 - 4), 2 Tbsp. chopped dill, 1 - 2 stalks of diced celery (OR 1 Tbsp. celery seed). For the dressing, I usually start with 1/2 cup mayo and 1/2 cup sour cream, mixed with a couple spoonfuls of honey mustard. If that isn't enough, continue adding mayo AND sour cream by equal amounts and mixing. For a gournet touch, add in golden raisins (oh, a good handful or so). Let sit in the refrigerator overnight before using.
Enjoy!
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