Instructions:

Grilled Lemon Pepper Chicken (George Foreman Grill)

1 cup Italian dressing (I use Ken's Fat Free Italian)
2/3 cup powdered lemonade-flavored drink mix
2 1/2 teaspoons black pepper
6 boned and skinned chicken breast halves

In a medium bowl, combine the dressing, lemonade mix, and pepper. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours or overnight.

Preheat the grill to medium-high heat. Place the chicken on the grill, discarding the excess marinade. Grill the chicken for 12 to 15 minutes, or until no pink remains, turning the breasts halfway through the grilling.