1/2 Cup Sun Dried Tomato Vinegrette dressing
4 boneless skinless chx breast halves
1 medium tomato, finely chopped
1/2 cup grated mozzerella cheese
1/4 cup fresh chopped basil (or 1 tsp dried basil)
Cover 1/2 of grill grate with heavy duty aluminum foil. Heat grill to medium heat. Put chx in ziplock bag and add 2 Tbls. dressing. Turn bag several times to make sure that all of the chx is coated. Put in fridge for 10 minutes to marinate.
Grill chx on UNCOVERED side of grill for 6 minutes. During this time, combine the other 2 tbls of dressing the cheese and the tomatoes.
Turn chx over and place on COVERED side of grill with the grill markings up. Top with the tomato mixture. Close the grill and cook for another 8 minutes or until cooked through.
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