*** Recipe requires an overnight marinade
4 small boneless chicken breasts
1/2 C sun-dried tomato salad dressing
2 tomatos finely chopped
1/2 C part-skim mozzarella cheese (I recommend shredded)
1/4 C fresh chopped basil or 1 Tsp dired basil
Place chicken (I recommend slicing them smaller) in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
Grill chicken for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil. Turn the chicken over and place cooked-side up, on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
*Can add a splash of balsalmic vinegar to give it a bit more zip.