Chicken Breasts with Tomatoes and Olives

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

Method:

1. Prepare grill to medium-high heat.
2. Sprinkle chicken evenly with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.
3. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm.
4. 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.
5. Brush chicken with remaining 1½ tablespoons dressing. Cut each chicken breast half into thick slices.
6. Top each chicken breast half with ¼ cup tomato mixture.
7. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.