Minus the Foreman Grill, I am trying out this recipe tomorrow!
http://www.thefunplace.com/recipes/00510.html

I don't have Italian dressing at home, so I used this recipe for the marinade basically:
http://www.cooks.com/rec/search/0,19...246194,00.html

I chose this recipe because I didn't have the vegetables (shallots, celery, whatnot) for the other marinades I found on google. I realized I needed to start letting them soak now and well, now is almost 1:30 am and I didn't feel like going out to buy produce.

Wow, that looks good. I'll let you know how things turn out.

Our company took us too a cooking class as an offsite, and we used hens and coated in Dijon mustard, then put fresh herbs (rosemary, basil, and thyme) and salt and pepper, the Dijon seals in the juices in and gives a differet flavor.