3/4 cup roasted tomato vinaigrette, plus 2 tablespoons
4 small boneless chicken breast, cut in strips
2 small tomatos, finely chopped
1/2 cup mozzarella cheese
1/4 cup chopped basil
Pour 2 tablespoons 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 minutes to marinate.
Meanwhile, combine tomatoes, cheese, basil, and 2 tablespoons vinaigrette.
Remove chicken from marinade; discard bag and marinade.
Place chicken in pan on medium-high heat and cook for 15 minutes or until done.
Remove chicken and place on serving plate.
Top evenly with tomato mixture.
Makes 4 servings.
Kraft Foods- Food & Family magazine Summer 2007