I know I posted a chicken recipe last week. So this may seem a little repetitive but their flavor is so very different that I didn’t really think if you try these you would mind. This chicken is yummy and turns out really well. This is a great summer dish, but it is also a dish to use up those garden goods that are just finishing up, tomatoes and basil.

This chicken is marinated in a salad dressing to pump the flavor. These can be grilled, if you grill it make sure to grill on top of a piece of foil so that no topping drop down into your grill. I made it this time in my cast iron inside to see how it went. I was incredibly happy with it. So, I will make it that way again if hubby is not home to grill for me. While I can grill, I prefer not to. Taste wise they are both amazing.

My chicken had the tomato topping but the boys don’t like tomato, so I just chopped theirs up and they kept asking for more, so it was a hit!

You can marinade the chicken in a zip top bag, for at least 2 hours, but I normally marinade all day. However, my chicken was frozen and so I was thawing the chicken while it sat in the marinade, so I did it in a baking dish. My chicken breasts where huge so I butterflied the chicken before cooking.

Remove chicken and cook in skillet on each side about 7 minutes or until cooked through. While the chicken is cooking, combine tomatoes, basil, and 2 TBSP dressing.

Spoon the rest of the dressing over the cooked chicken. Then top with the cheese slices, I break my slices in half so that it fits the chicken well. Top with the tomato mixture, cover with a lid cook for 4-5 minutes to melt and combine flavors.