Ingredients
1-1/4 cups Greek vinaigrette, divided4 boneless skinless chicken breast halves (5 ounces each)1 medium lemon, quartered3 tablespoons sliced oil-packed sun-dried tomatoes1/4 cup crumbled feta cheese
Preparation
Pour 3/4 cup vinaigrette into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for up to 4 hours. Cover and refrigerate remaining vinaigrette for basting.
Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn and baste with some of the reserved vinaigrette. Grill or broil 4-5 minutes longer or until a thermometer reads 165°, basting occasionally.
Squeeze lemon wedges over chicken. Sprinkle with tomatoes and cheese.
