Chicken Breasts with Tomatoes and Olives
Makes 4 servings
4 (6-ounce) skinless, boneless chicken breast halves
1 cup multicolored cherry or grape tomatoes, halved
3 tablespoons oil and vinegar dressing, divided
20 olives, halved
1/2 cup (2 ounces) crumbled feta cheese
Prepare grill to medium-high heat (you can use indoor electric grill as well)
Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 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.
Combine tomatoes, 1 1/2 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 1 1/2 tablespoons dressing.
Cut each chicken breast half into 3/4-inch slices.
Top each chicken breast half with 1/4 cup tomato mixture.
Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
Serve over romaine lettuce or couscous.