“This is very easy and fast to make; using fat free dressing keeps the calories down and helps prevent the chicken from burning.” - by Trudi Davidoff
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
- Preheat grill to medium heat.
- Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.
Nutrition
Amount Per Serving (4 total)
- Calories
- 232 cal
- 12%
- Fat
- 2.2 g
- 3%
- Carbs
- 22.6 g
- 7%
Based on a 2,000 calorie diet
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Reviews (98)
Rate This Recipe
"Lowfat and delicious! I use light ranch dressing and rosemary instead of basil plus a little salt and cracked black pepper. I also add a little olive oil to tenderize the chicken and reserved 1/4 of ..." See morethe marinade to baste the chicken with while grilling. I cut the chicken into cubes for kabobs and put everthing into a ziploc bag to marinate for a few hours. Very moist!"
rita
"***WOW*** My family LOVES this recipe! I've been using Allrecipes for well over a year, and I just joined so I can finally rate this recipe! I've used this SO many times, and it is the BEST! I use reg..." See moreular Ranch dressing (not non-fat), more fresh basil,(about 1/2 cup chopped),and fresh ground pepper to taste. I also pound the chicken first, then marinate. The longer the better, sometimes overnite, but a few hours works as well. It is fork tender, cooks quickly, and does not get any easier than this. TRY IT!! For those that thought it was bland (?) try a pinch of cayenne possibly. :-)"
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