2 boneless and skinless chicken breast, weighing 3/4 pound each
1 large garlic clove, split
salt and pepper to taste
2/3 cup Caesar dressing
Cut the chicken breast in half and trim off cartilage and fat. Pound each half to an even 1/2-inch thickness.
Rub the chicken on all sides with garlic and season with salt and pepper to taste. Pour 1/3 of the dressing into a non-metallic pan, large enough to hold the chicken in a single layer.
Place the chicken in the dressing and pour the remainder of the dressing over top. Cover and refrigerate for at least an hour.
Remove the chicken from the dressing and grill 4 inches from a high fire, for 3 to 4 minutes per side, basting frequently with the dressing in the pan. The chicken is done when it is uniformly browned and firm to the touch.
Serves 4.
