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.