1/3 cup bottled Roquefort or blue cheese dressing

1 tablespoon lemon juice

1 large clove of garlic, peeled and forced through a press

1 teaspoon dried basil, crushed

Freshly ground black pepper to taste

4 boneless and skinless chicken breast havles

Nonstick cooking spray or olive oil spray

1/8 teaspoon salt

1. Stir together the dressing, lemon juice, garlic, basil and pepper; set aside about 2 tablespoons. Put the chicken into a bowl and add the remaining dressing, stirring to coat. Marinate 30 minutes at room temperature, or refrigerate for longer marination, up to 8 hours.

2. Line a baking pan with aluminum foil and preheat oven to 400 degrees.

3. Spray a nonstick skillet or grill with cooking spray. Heat pan over medium heat. Remove chicken from the marinade and place in the hot pan. (Discard marinade) Brown quickly on each side for about 2 minutes, then transfer to baking pan.

4. Spread 2 tablespoons reserved dressing over the chicken and sprinkle lightly with salt. Bake 12 to 15 minutes, or until chicken tests done in the thickest part.