Grilled Basil Chicken with Garden Tomatoes and Baby Greens

Fragrant basil leaves turn everyday chicken breasts into something special.

PREP: 20 minutes GRILL: about 25 minutes

MAKES: 4 main-dish servings

1 large bunch fresh basil

4 medium chicken breast halves (1 ¼ pounds total)

¾ teaspoon salt

¼ teaspoon coarsely ground black pepper

3 ripe medium tomatoes (6 to 8 ounces each), chopped

¼ cup olive oil

2 tablespoons white wine vinegar

2 teaspoons freshly grated lemon peel

½ teaspoon Dijon mustard

4 ounces (8 cups) mixed baby greens or sliced romaine lettuce leaves

1. From bunch of basil, reserve 8 large leaves and measure 1 cup loosely packed small leaves. Finely slice enough of remaining leaves to equal ½ cup loosely packed (see Tip). Cover and refrigerate small and sliced leaves.

2. Prepare outdoor grill for direct grilling over medium heat.

3. Place 2 reserved large basil leaves under skin of each chicken breast half. Sprinkle with ¼ teaspoon salt and teaspoon pepper. Place chicken, skin side up, on hot grill rack. Grill until juices run clear when thickest part of breast is pierced with tip of knife and skin is brown and crisp, about 25 minutes, turning over once.

4. Meanwhile, in small bowl, stir tomatoes, oil, vinegar, lemon peel, mustard, remaining ½ teaspoon salt, and remaining teaspoon pepper.

5. To serve, in large bowl, toss baby greens with small basil leaves. Stir sliced basil leaves into tomato mixture. Toss greens with ½ cup tomato mixture. Divide greens among 4 dinner plates; top with chicken breasts. Spoon remaining tomato mixture over chicken.

EACH SERVING: About 340 calories, 31g protein, 6g carbohydrate, 22g total fat (5g saturated), 83mg cholesterol, 490mg sodium

TIP: Slicing basil can be a breeze: Stack the leaves one on top of the other, then roll them up into a compact cylinder. Use a sharp knife to thinly slice the whole stack of leaves at once.