My Favorite Summer Chicken Dish

This weekend, I made a dinner for friends that has been one of my favorites since my Aunt Nancy made it for The Boss and I in college. She's an amazing gourmet cook, and the fact that this dish tasted so fabulous but was so incredibly EASY was an inspiration to me. We were "home" in NY during our senior year to allow The Boss to meet my dad's side of the family and she served this for a little family dinner that she threw together when we arrived. I hope you all try it and enjoy it as much as we do each time we make it. And it has the added bonus for me of evoking all kinds of wonderful memories of our dating and engagement years!

I call it Greek Grilled Chicken, because I can't remember what she called it . . .

• 4 boneless skinless chicken breasts, pounded to about 1/2" thickness each
• 8 oz. Greek or Caesar light salad dressing (our favorite is Gazebo Room Light)
• 8 oz. feta or blue cheese (you can even try some of those yummy flavored fetas that are available now)
• Pour Greek dressing into a sturdy plastic bag and place chicken breasts in the dressing. Work the bag over well, to mix the chicken and dressing up together. Be careful not to rip the chicken though. Marinate overnight.
• Grill chicken breasts over medium heat, flipping only once. About 3-5 minutes before chicken is cooked through, sprinkle about 2 oz. of feta or blue cheese over each chicken breast. Close grill and allow cheese to melt slightly. Do not allow cheese to scorch!
• Serve on a bed of whole grain pasta, or a bed of spinach, or with grilled veggies on the side.
• Leftovers make a great chicken sandwich, on pita bread, or a great cold salad the next day.

Let me know what you think of this one when you try it. It's a big hit with company, for very little effort or time. Enjoy!