Ingredients
1
cup balsamic vinaigrette dressing
1
teaspoon Italian seasoning
4
boneless skinless chicken breasts (about 1 lb)
6
medium plum (Roma) tomatoes, chopped (2 cups)
2
teaspoons olive oil
1/2
teaspoon Italian seasoning
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
In large reasealable food storage plastic bag, mix dressing and 1 teaspoon Italian seasoning.
Add chicken; turn to coat with marinade. Seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling and brushing with marinade from plastic bag, until juice is clear when center of thickest part is cut (165°F).
In medium bowl, stir together tomatoes, olive oil, 1/2 teaspoon Italian seasoning, salt and pepper. Serve chicken topped with fresh tomato salsa.
