Grilled Brushcetta Chicken

1/4 cup Sun-Dried tomato dressing, divided

4 small boneless skinless chicken breast halves (1 lb)

1 medium tomato, fine chopped

1/2 cup shredded low-moisture part-skim milk mozzerella

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 medium heat.  Pour 2 Tbsp dressing over chicken in resealable plastic bag; seal bag.  Turn bag over several times to evenly coat chicken with dressing.  Refigerate 10 min.  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 grilled side up on foil on grill; top evenly with tomato mixture.  CLose lid.  Grill additional 8 min or until chicken is cooked through.


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