Grilled Chicken with Eggplant, Tomato & Mozzarella

• 2 small eggplants (280 g), ends trimmed, cut into 1/4-inch-thick slices
• 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 4 chicken cutlets (1 lb./450 g), 1/2 inch thick
• 1 lb. (450 g) plum tomatoes (about 3), cut into 1/4-inch-thick slices King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
• 1/4 cup thinly sliced fresh basil

1. Heat barbecue to medium-high heat.
2. Brush both sides of eggplant slices with 3 Tbsp.
3. dressing, then brush chicken with remaining dressing.
4. Grill 10 min.
5. or until chicken is done, turning after 5 min.
6. Place 12x10-inch piece of heavy-duty foil on barbecue grate; top with chicken, eggplant, tomatoes and cheese.
7. Grill 3 min.
8. or until cheese is melted.
9. Top with basil.

eggplants, italian dressing, chicken cutlets, tomatoes, cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/grilled-chicken-eggplant-tomato-mozzarella-159023.aspx (may not work)