Glazed and Grilled Chicken

• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 2 Tbsp. orange marmalade

1. Heat barbecue to medium heat.
2. Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast.
3. Refrigerate 10 min.
4. Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
5. Remove chicken from dressing; discard dressing.
6. Grill chicken 5 to 7 min.
7. on each side or until done (165F), brushing occasionally with barbecue sauce mixture for the last few minutes.

italian dressing, chicken breasts, bullseye, orange marmalade

Taken from www.kraftrecipes.com/recipes/glazed-grilled-chicken-182285.aspx (may not work)