- 4 skinless, boneless chicken breasts
- 1 cup fat free ranch dressing
- 2 tablespoons chopped garlic
- 1 tablespoon chopped fresh basil
- 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.