I got this recipe off of my friend Adele's recipe blog (including the great pictures).We had it for lunch today. Our friend Brandon came over and brought some authentic french bread with him and it was so tasty with the chicken and sauce.
1/4 cup Sun Dried Tomato Vinaigrette Dressing, divided (I actually used Italian Pesto Dressing, because I had it in the fridge...)
4 small boneless skinless chicken breast halves (1 lb. chicken)
1 tomato, finely chopped
1/2 cup Mozzarella Cheese, shredded
1/4 cup chopped fresh basil, or 1 tsp dried basil leaves
Place large sheet of heavy duty foil over half of grill grate. Preheat grill to med. heat. Pour 2 Tbsp. dressing over chicken in resealable bag. Seal, turn bag over several times to coat chicken with dressing. Refrigerate 10 minutes to marinate. Grill chicken on uncovered side of grill 6 minutes. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. Turn chicken over onto the foil with cooked side up. Top evenly with tomato mixture. Close lid and grill an additional 8 min. or until chicken is cooked. Makes 4 servings.