4 boneless skinless chicken breasts (about 1 1/2 pounds)
1/2 cup zesty italian dressing
1/2 tsp garlic pepper blend
1 tsp basil
8 thin slices tomato
8 slices provolone cheese
Place chicken in ziploc bag. Pour in dressing. Refrigerate at least 30 minutes. Preheat oven to 350. Remove chicken from bag, reserving marinade, and place in 13x9 dish. Brush with marinade and discard any left over. Sprinkle with garlic pepper and basil. Bake for 30-45 minutes or until juices run clear. Top each breast with 2 pieces of provolone and 2 slices of tomato. Bake another 3-5 minutes or until cheese is melted.
Serves 4
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