4 or 5 skinless, boneless chicken breast
1 bottle any flavors of sauce or dressing
Grill
Direction:
Wax lay out. Put chicken on wax and fold wax ~ using a meat hammer, flatten the chicken until flat even. In a large bowl, chicken mix sauce or dressing. Mix as well, cover and for maximum of 4 hours in the refrigerator.
Preheat the grill for med/high (not higher) heat. Oil grill grate and place chicken on grate. Cook 5 to 8 on each side, until check no longer pink inside.
Tips:
If not have meat hammer, use brick cover foil or cut chicken breast halves.
