Bruschetta Chicken (2 Ways)

I have seen two different ways to make this chicken. One being grilled and the other being baked. Time got away from me last night so I decided to make the baked version and then eventually I will make the grilled version to see which one is better.

Below is the directions for baking it and then at the bottom, I will post how to grill it.

Ingredients:

4 small boneless, skinless Chicken Breasts

1/2 cup KRAFT Sun-Dried Tomato dressing (divided if using grill)

2 Tomatoes, chopped

1/2 cup shredded Mozzarella Cheese

1/4 cup chopped Fresh Basil

What To Do (BAKE):

• Place chicken breasts in a plastic bag with the dressing to marinate (at least 10 minutes, but it's better if you do it that morning)
• Preheat oven to 350F
• Remove chicken from bag and discard the bag and the dressing
• Place chicken on on baking sheet - either cover the pan with foil or grease it before hand
• Cook chicken for 30 minutes
• While chicken is cooking, chop up tomatoes and basil
• Combine tomatoes and basil in a bowl and mix together
• Remove chicken from the oven and top with tomato/basil mixture
• Sprinkle  mozzarella cheese on top
• Return to oven for another 10-15 minutes

What To Do (GRILL):

• Place a large sheet of heavy duty foil over half of grill grate
• Heat grill to medium heat
• Meanwhile, place chicken in a plastic bag and add 1/4 cup dressing
• Coat chicken and refrigerate at least 10 minutes
• Remove chicken from bag and discard the bag with dressing
• Grill chicken on uncovered side of grill for about 6 minutes
• Meanwhile, combine the remaining 1/4 cup dressing, tomatoes, cheese and basil
• Turn the chicken over and place cooked side up on the foil
• Top with tomato mixture
• Close lid and grill about 8 more minutes