> GRILLLED BRUSCHETTA CHICKEN
> 1/3 c. Sun-dried tomato vinaigrette dressing, divided
> 4 small boneless skinless chicken breasts
> 1 medium tomato, finely chopped
>1 c. shredded mozzarella cheese
> 1/8 c. chopped fresh basil or 1 tsp. dried basil leaves (I like fresh the best)
>
> Place large sheet of heavy-duty foil over half of grill grate; preheat grill
> to medium heat. Pour 2 Tbsp. of the dressing over the chicken in a resealable
> plastic bag; seal bag. Turn bag over several times to evenly coat chicken
> with the dressing. Refrigerate 10 minutes to marinate. Remove chicken from
> marinade; discard bag and marinade.
> Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes,
> cheese, basil and remaining 2 Tbsp. dressing.
> Turn chicken over; place, cooked-side up, on foil on the grill. Top evenly
> with tomato mixture. Close lid. Grill an additional 8 min. or until chicken
> is cooked through.