This recipe came from Amy over at The Finer Things. I first made it on July 4th and have made it again since then. We absolutely love it....it was fantastic as is, as leftovers, and cut up and put on a pizza. And it couldn't be easier....so that makes it a double winner.
The first time I followed the exact measurements of sauce, but with at least double the chicken breasts. The second time, I used even less sauce (didn't measure, just dumped) and probably 8 smallish chicken breasts, and it still turned out wonderful. Tinker with it as you will.
3-4 chicken breasts
1 cup Italian dressing
1/2 cup barbeque sauce
Put the chicken breasts in a resealable, gallon-size plastic bag. Dump in the salad dressing and barbeque sauce. Shake, flip, and otherwise mix it all together. Let sit in the fridge for several hours or overnight, flipping the bag whenever you think about it. Grill as usual.