1 C oil-based Italian salad dressing
1 (6oz) can frozen orange juice, thawed
1/2 tsp salt
4 skinless, boneless chicken breasts (4oz each) pounded to 1/4" thickness
Preheat grill. Blend salad dressing, orange juice and salt in medium bowl. Remove 1/3 of marinade and reserve for basting. Trim fat from chicken; pierce with fork. Add chicken to marinade; turn to coat. Remove chicken from marinade; drain well. Discard marinade in bowl. Brush grill rack with oil to prevent sticking. Grill chicken, turning and basting frequently with reserved marinade, about 15 minutes.
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