3 Lb. Chicken Breast
1 C. Seltzer Water
1 C. Catalina Salad Dressing
Trim chicken of fat and slice against the grain into 4 or 5 pieces per breast. In large bowl, combine seltzer water and salad dressing. Add chicken and toss to coat. Cover with a lid and refrigerate for at least 12 hours or up to 24 hours. Pour into foil pans or boats. Grill over medium heat until chicken is done and marinade has reduced to a glaze.