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°.
Ingredients
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1/2 cup creamy Caesar dressing
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3 tablespoons olive oil
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3 tablespoons Dijon Mustard
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1 teaspoon garlic
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4 boneless, skinless chicken breasts
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