4 small skinless, boneless
chicken breast halves (1 lb total)
1/4 cup sun dried tomato vinaigrette
salad dressing, divided
1 tomato, finely chopped
1/2 cup shredded 2% Mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp dried basil leaves
1. Preheat grill to Medium.
2. Cover half the grill grate with a sheet of heavy duty foil. Place chicken in a large resealable plastic bag. Add 2 tbsp of the dressing; seal bag.
Turn bag over several times to evenly coat chicken with dressing.
Refrigerate 10 minutes. Remove chicken from bag; discard bag and dressing.
3. Place the chicken on the uncovered side of the grill; cover with lid. Cook for 6 minutes. Meanwhile, combine remaining dressing, tomatoes, cheese and basil together.
4. Turn chicken over and place on foil. Top with the tomato mixture. Grill, covered for 8 minutes or until chicken is done (165º F.).
Yield: 4 Servings
Calories 200, Total Fat 7g, Saturated Fat 2.5g, Cholesterol 75mg, Carbs 3g, Sodium 280mg, Fiber 1g, Sugars 2g, Protein 28g