1/2 c creamy Caesar salad dressing
3 tbsp olive oil
3 tbsp Dijon mustard
6 garlic cloves, minced
4 boneless skinless chicken breasts
In a large resealable plastic bag, combine the dressing, oil, mustard & garlic. Add the chicken; seal bag & turn to coat. Refrigerate for 8 hours or overnight. I periodically turned the bag over in the refrigerator so the marinade would coat both sides evenly. Drain & discard marinade. Grill chicken, covered, over medium heat until done (6-8 minutes per side or meat thermometer reads 170 degrees).
Recipe courtesy: Simple & Delicious