The "dressing" (shown before and after in the blender) is akin to a thin, really tangy pesto. It's loaded with lemon flavor and is this vibrant green. In addition to being wonderful on the grilled chicken, it is equally delicious drizzled over grilled veggies or stirred into a quinoa or couscous salad so save any leftovers (in the fridge for several days).
For the chicken, the recipe calls for 6 breasts but I did it with half as many making dinner for 4+ lunch for my husband to take to work the next day since like to pound my chicken really thin (a technique learned from my mom). Simply put chicken breasts between two pieces of wax paper, and then pound it with (the bottom of) a pan (or other heavy object) until 1/2 inch thick. There! Your own chicken cutlets! (For older children, this is a great way to get them involved...)
When marinating meat or fish, I usually toss everything in a gallon zip-loc bag. Easy to store in the fridge, and makes clean-up simple (toss it).