• Place the chicken breasts between two pieces of plastic wrap or directly on a cutting board. Use a meat mallet to pound the chicken to an even thickness.
• Place the chicken in a ziplock bag or large baking dish and pour the marinade over top. Turn the breasts over to ensure it's evenly covered. Marinade in the refrigerator for at least 30 minutes, preferably 2-4 hours.
  1 cup Italian Dressing, 2.5-3 pounds boneless skinless chicken breasts

To grill:

• Grease your grill grates, then preheat the grill to 400-450 degrees.
• Sprinkle both sides of the chicken lightly with Kosher salt and pepper. Remove the chicken from the marinade and place it directly on the grill. Grill for 4-5 minutes per side, or until internal temperature reaches 165 degrees. Allow to rest for 5-10 minutes before slicing.
  Kosher salt and fresh cracker pepper

To bake:

• Preheat the oven to 375 degrees. Place the chicken and a shallow coating of the marinade in a baking dish. Sprinkle both sides of the chicken lightly with Kosher salt and pepper. Bake for 20-30 minutes depending on the thickness, or until chicken reaches an internal temperature of 165 degrees. Allow to rest for 5-10 minutes before slicing.
  Kosher salt and fresh cracker pepper