Ingredients
4 (6 oz) skinless chicken breast halves
1 cup multi-colored cherry or grape tomatoes
3 Tablespoons oil and vinegar dressing
20 olives, halved
½ cup (2 oz) crumbled feta cheese
basil leaves, torn for garnish
salt and pepper to taste
Directions
Prepare grill to medium high heat. Sprinkle chicken with ¼ teaspoon salt and freshly ground 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, 1 ½ Tablespoons dressing and olives in medium skillet over medium heat and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated.
Stir occasionally.
Brush chicken with remaining dressing. Cut each chicken breast into ¾ inch slices. Top chicken with tomato mixture. Sprinkle each serving with cheese and torn basil leaves.
Note you can improvise for weather and adjust cooking time for a stove top.