4 boneless, skinless chicken breasts
1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing
2 plum tomatoes, cut in half lengthwise and thinly sliced
1 cup sliced sun-dried tomatoes
4 thick slices provolone cheese (about 4 ounces), cut into quarters
Green salad, for serving
To stop your knife from cutting all the way through the chicken breast, place 2 chopsticks or wooden spoon handles along the length of each breast before slicing.