1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Marinate chicken with 2 Tbsp of dressing. Refrigerate 10 min ( I usually marinate over night).Grill chicken. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. of dressing.When chicken is almost done, top evenly with tomato mixture. Close grill lid and cook until chicken is cooked through.
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