Chicken Breasts with Tomatoes and Olives

Kalamata and picholine olives add a piquant saltiness. Serve with couscous, sprinkled with herbs.
Prepare the grill over medium-high heat. Sprinkle the chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place the chicken on a grill rack greased with cooking spray and cook for 6 minutes on each side or until the chicken is cooked through. Keep warm. Combine the tomatoes, 1 1/2 tablespoons of the dressing, and olives in a medium skillet over medium heat and cook for 2 minutes or until the tomatoes are slightly softened and the mixture is thoroughly warmed, stirring occasionally. Brush the chicken with the remaining 1 1/2 tablespoon dressing. Cut the halves of each chicken breast into 3/4-inch thick slices. Pour 1/4 cup of the tomato mixture over each half of the chicken breast. If desired, sprinkle each serving with 2 tablespoons of cheese and chopped basil leaves.