| Directions | In a large resealable plastic bag, combine the dressing, olive oil, mustard and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or over night. Drain and discard marinade. Grill chicken covered over medium heat until done or a meat thermometer reads 170°. |
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Ingredients | - | | 1/2 cup creamy Caesar dressing |
- | | 3 tablespoons olive oil |
- | | 3 tablespoons Dijon Mustard |
- | | 1 teaspoon garlic |
- | | 4 boneless, skinless chicken breasts |
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