Pour the Italian dressing over the boneless skinless chicken breasts and seal in a large baggie or in a container with a tight fitting lid. Make sure the chicken breasts are well coated with the Italian dressing. Refrigerate at least 4 hours or overnight.

Light a charcoal grill or a gas broiler. Remove the chicken breasts from the marinade and shake off any extra. Discard the marinade.

Wipe the marinated chicken breasts dry and then season the with the kosher salt and ground black pepper.

If you like you can also dust with a dry rub for even more flavor.

Grill the marinated chicken breasts until cooked through, turning once to grill on each side. The chicken is cooked when the juices run clear, or the internal temperature reaches 180F on an instant read thermometer. Serve hot, chilled or at room temperature.