Cedar-Planked Mediterranean Chicken

• 2 untreated cedar planks (14x7x1 inch each)
• 1 cup KRAFT Greek Vinaigrette Dressing
• 1/2 cup finely chopped fresh parsley, divided
• Grated peel and juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 4 large bone-in chicken breasts with skin (4 lb.)
• 2 Tbsp. oil
• 1/4 cup chopped pitted Kalamata olives

1. Immerse planks in water, placing a weight on top of each plank to keep it submerged.
2. Soak at least 4 hours or overnight.
3. Meanwhile, mix dressing, 1/4 cup of the parsley, the lemon zest and juice until well blended.
4. Remove 1/4 cup of the dressing mixture; set aside for later use.
5. Pour remaining dressing mixture into large resealable plastic bag; add chicken.
6. Seal bag; turn over several times to evenly coat chicken with the dressing mixture.
7. Refrigerate at least 2 hours.
8. Preheat grill to medium heat.
9. Remove planks from water; brush tops with oil.
10. Remove chicken from marinade; discard bag and marinade.
11. Place 2 chicken breasts on each plank.
12. Place on grate of grill; cover with lid.
13. Grill 1 to 1-1/4 hours or until chicken is cooked through (165 degrees F).
14. Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives.
15. Remove chicken from grill; discard planks.
16. Remove bones from chicken; cut each breast in half.
17. Serve topped with the parsley mixture.

cedar, vinaigrette, fresh parsley, lemon, skin, oil, olives

Taken from www.kraftrecipes.com/recipes/cedar-planked-mediterranean-chicken-106756.aspx (may not work)