1 package Crystal Valley Boneless Skinless Breasts (3 pieces per package)
1 cup Italian Dressing
1 Tablespoon soy sauce
1 Tablespoons melted butter
Barbecue sauce – optional
Marinate: Pour 1 cup Italian dressing into large, sealable plastic bag, pour in soy sauce. Add the boneless skinless chicken breast to the marinating sauce, seal plastic bag and refrigerate at least one hour – overnight if time allows
Heat the grill – take the marinated chicken from the plastic bag and discard marinate and bag. Place chicken on the grill – turn grill to
medium heat and shut lid.
Cook approximately 10 minutes per side, until juices are no longer pink.
While chicken is cooking – rinse off asparagus, put in small, wide skillet with 1 inch of water and bring just to boil, turn off heat. Remove asparagus, transfer to grill the last 5 minutes with chicken. Brush with Olive oil or melted butter.
Brush chicken with melted butter – remove asparagus to plate and top with chicken breasts.
Serve with barbecue sauce that has been warmed.