Provolone-Smothered Chicken

4 boneless skinless chicken breast halves

1/2 cup zesty Italian dressing

1/2 tsp. garlic pepper blend

2 Tbs. chopped fresh basil leaves

4 thin slices tomato

4 slices provolone cheese

1.	Place chicken in shallow dish. Pour dressing over chicken. Cover and refrigerate about 30 minutes.
2.	Heat closed medium-size contact grill for 5 minutes. Remove chicken from marinade; reserve marinade. Sprinkle chicken with garlic pepper. Place chicken on grill. Close grill. Grill 4 to 6 minutes, brushing with marinade once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining marinade.
3.	Sprinkle each chicken breast with basil; top with tomato and cheese. Let stand on grill 3 to 5 minutes or until cheese is melted. For a nice change of flavor, you could use mozzarella cheese instead of the provolone and substitute Caesar dressing for the Italian. Serve the cheese-topped chicken on toasted French bread slices with lettuce and sliced red onion.