1/4 c. Kraft sun-dried tomato vinaigrette dressing, divided
4 small boneless, skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 c. Kraft shredded low moisture part skim Mozzarella cheese
1/4 c. 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 tablespoons of the dressing
over chicken in 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
Grill chicken on uncovered side of grill 6 minutes. Meanwhile,
combine tomatoes, cheese, basil and remaining 2 tablespoons dressing.
Turn chicken over; place cooked side up on foil on grill. Toss
evenly with tomato mixture. Close lid. Grill an additional 8
minutes or until chicken is cooked through (170 degrees).
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