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Open a large zip-lock bag, pierce the chicken in several places to allow the marinade to penetrate, then place the chicken inside.
Fold a 12-ounce dressing folding bag in half before zipping to allow air to escape.
Place the bag in a dish to prevent leakage and refrigerate for at least 4 hours. Drain the chicken, reserving the dressing and bag.
Heat the grill. Make sure the grill is clean and oiled, or use Reynolds BBQ strips.
Cover chicken breasts with grill lid, heat 350° to 400° (medium-high) for 6 to 7 minutes per side or until done. Pierce the chicken with a knife to make sure the juices run clear.
Place the tortillas in foil, and place on the bread rack of the grill to warm. Place on spinach leaves, drizzle Italian dressing over all.
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