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The night before you intend upon cooking the Italian Chicken, place the breasts in a shallow baking dish, such as a lasagna pan, in a single layer, and pour the Italian dressing over the top of them. Cover with plastic wrap and refrigerate overnight.
Right before cooking them, remove them from the baking dish, and drain off the excess dressing and place it in a small bowl to use as a basting while grilling the chicken. Make sure that your grill is nice and hot, as you want the chicken to cook quickly and all the way through. As the chicken is grilling, using a pastry brush, brush them with the dressing that you placed into the bowl. Please note that after your done using the dressing as a basting to discard it. It is not safe to be saved and used again for another batch of chicken. Cook till the meat is no longer pink and the juice that comes out of them is clear.
Heres a trick to remember, You may want to keep a water bottle handy while grilling the chicken, as the dressing tends to catch fire which can cause your chicken to burn, to avoid this the water bottle is a necessity. As soon as you see flame, lightly sprits with water to put out the flame