Grilled Italian Chicken - cooking recipe

Ingredients

1 (8 oz.) bottle Italian salad dressing
3 Tbsp. teriyaki sauce
8 boneless skinless chicken breast halves

Preparation

In a bowl, combine salad dressing and teriyaki sauce.
Remove 1/4 cup for basting; cover and refrigerate.
Place chicken in a large resealable plastic bag; add remaining marinade.
Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade.
Grill chicken, covered, over medium heat for 3 minutes on each side.
Baste with reserved marinade.
Grill 3 to 4 minutes longer on each side or until juices run clear. Yield: 6 servings.