Grilled Bruschetta Chicken
1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1lb)
1 tomato, finely chopped
1/2 cup Kraft 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 thorough (170F)
Makes 4 servings. Serving suggestions: Enjoy with cooked spaghetti and grilled or steamed vegetables.