We tried this one last week and thought it was pretty good and easy. We used the George Foreman grill since we don't have a "real" one. It worked just as good!
Prep: 5 min Total: 30 min. (includes marinating)
1/4 cup (Kraft) Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb)
1 tomato, finely chopped
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
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. 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 min. to marinate. 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, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.
Makes 4 servings.
Serving suggestion: Enjoy with cooked spaghetti and grilled or steamed vegetables.