I made this for dinner tonight. It's so easy and it turned out tasty so I thought I would share. Enjoy!

Ingredients:

¼ cup Sun-Dried Tomato Vinaigrette (I use Newman’s Light Sun-Dried Tomato)
4 small boneless chicken breasts (1 lb)
1 tomato, finely chopped
½ cup shredded low-moisture part-skim mozzarella cheese
¼ cup chopped fresh basil or 1 tsp. dried basil ( I recommend fresh, but I didn’t have it on hand today so I used dried)

I live in the Pacific Northwest and don’t have the outdoor grill set up yet, so I used my cast-iron grill pan indoors, but grilling outside is the recommended cooking method.

Directions:

Turn your oven broiler on to preheat.

Pour 2 Tbsp. of the dressing over the chicken in a resealable plastic bag. Evenly coat the chicken and place in the refrigerator for at least 10 min. (the longer you marinate, the better it will taste. I usually let it sit for at least 30 min)

Remove the chicken, discarding the used marinade, and place in the grill pan. Grill uncovered until the chicken is baked through over Medium heat, about 6-8 min. per side. *Be careful not to burn the outside, if it’s cooking too fast on the outside you can grill it to get the grill marks and finish cooking it in the oven broiler until it reaches a safe temperature of 170 °. ***Update - You don't even have to grill this at all, the chicken can be broiled or cooked in the oven if you don't have a grill pan.

Meanwhile, combine the tomatoes, cheese, basil and remaining 2 Tbsp. of dressing.
***Just as an update. The tomato mixture adds a subtle taste highlighting the fresh flavor of the tomatoes and basil. If you prefer to spice it up a bit, you can add cracked pepper, seasoned pepper, and/or garlic powder to the mixture which could enhance the taste. My boyfriend can't live without his cracked pepper, so of course it's a welcome addition at the end as well.

When the chicken is cooked through, top evenly with the tomato mixture. Place the chicken under the broiler to melt the cheese and warm the tomatoes. Serve along side steamed vegetables or pasta.

**If making this on an outside grill. The chicken should be grilled uncovered (right on the grill - direct heat) for about 6 min. on one side. Then place the chicken cooked side up on top of foil on the grill (indirect heat). Then add the tomato mixture on top of the cooked side. Close the lid of the grill and allow it to cook for about 8 min. longer, or until it is cooked through.

The tomato mixture also serves as a great topping for bread as an appetizer! That’s what I did with the extra since I only cooked 2 chicken breasts. Toast the bread and rub with a cracked garlic clove before topping the bread with the tomato mixture. Then broil until the cheese is melted and bubbly. By following the recipe for the tomato mixture, I would say it would cover about 8 baguette slices generously, so doubling or tripling the recipe may be necessary to make more if serving as appetizers.

Thanks Kraft Foods for a quick and healthy meal.