1 cup Italian dressing
Juice from 2 fresh Lemons
2 1/2 teaspoons course ground black pepper
6 boned and skinned chicken breast halves

In a ziplock bag, combine the dressing, lemon juice, and pepper. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours or overnight.

Preheat the George Foreman grill.

Place the chicken on the grill. Discard the excess marinade.

Grill the chicken for 12 to 15 minutes, or until no pink remains, turning the breasts halfway through the grilling.