Ingredients (serves 4)
- 4 skinless, boneless chicken breast halves
- 1 cup multicolored cherry or grape tomatoes, halved
- 3 tablespoons oil and vinegar dressing, divided
- 20 olives, halved
- ½ cup crumbled feta cheese
Prepare grill to medium-high heat. Sprinkle chicken evenly with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1½ tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1½ tablespoons dressing. Cut each chicken breast half into thick slices. Top each chicken breast half with ¼ cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.