Mozzarella-Basil Chicken with Roasted Tomatoes 2 small boneless skinless chicken breasts (1 lb.) 6 large fresh basil leaves, divided 1 oz mozzarella heese, cut into 2 slices 2 oil-packed sun-dried tomatoes, drained 1/8 cup balsamic vinaigrette dressing, divided 1 1/8 cups grape tomatoes, halved Heat oven to 400ºF. Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 3 basil leaves and 1 each cheese slice and sun-dried tomato. Place chicken on one side of rimmed baking sheet sprayed with cooking spray. Add tomatoes to other side of baking sheet. Brush chicken evenly with 1 tbs dressing. Bake 30 min. or until chicken is done (165ºF). Serve chicken topped with tomato mixture.