Grilled Caesar Chicken Breasts

One of my goals with this blog is to do the recipe search and testing for you, which also includes the results of my almost 50 years of cooking and multitude of recipes I'm already familiar with, to make your life a little easier. In that endeavor, a few weeks back I went to the Taste of Home website and did some browsing. I was a subscriber to the Taste of Home magazine for years, so I know they have some wonderful recipes. I found this reader contributed recipe for chicken breasts that is so easy and very tasty. The marinade goes together in minutes, and if you have boned and skinned chicken breasts on hand, even more of the work is cut out. I found that there is plenty of marinade for 6 chicken breasts, even though the recipe is written for 4. I'll leave that up to your discretion. Blessings...

Recipe:

1/2 cup creamy Caesar salad dressing
3 tbsps. olive oil
3 tbsps. Dijon mustard
6 garlic cloves, minced (I used 2 tsps. minced dried garlic with good results, if you don't have time to chop the fresh garlic)
4 - 6 boneless skinless chicken breast halves (5 ozs. each)

1. Whisk together the marinade ingredients and pour into a resealable plastic bag. (I did this extra step to make sure the oil was well incorporated with the rest of the ingredients for even flavor).
2. Add chicken breasts; seal bag and turn to coat.
3. Refrigerate for 8 hours or overnight, turning every few hours.
4. Drain and discard marinade. Grill chicken on oiled grill, covered, over medium heat or broil 4" from the heat for  6 - 8 minutes per side. Instant read thermometer should read 170 degrees.

Yield: 4 - 6 servings
1 chicken breast half equals 262 calories

Tip: Place the bag with the chicken and marinade in a baking dish just in case the bag might leak. It is better to be safe than sorry.