Grilled Brushetta Chicken

1/4 Cup KRAFT Sun-Dried Tomato Dressing, divided 4 Small boneless skinless chicken breast halves (filleted)  1 Medium tomato, finely chopped 1/2 cup Mozzarella Cheese 1/4 chopped fresh basil or 1 tsp dried basil leaves PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 tbsp. of the dressing over chicken in resealable plastic bag; seal bag.  Turn bag over several times to evenly coat chicken with the dressing.  Refrigerate 10 minutes to marinate.  Remove chicken from marinade; discard bag and marinade. GRILL chicken on uncovered side of grill 6 min.  Meanwhile, combine tomatoes, cheese, basil and remaining 2 tbsp dressing. TURN chicken over; place, cooked-side up, on foil on grill.  Top evenly with tomato mixture.  Close lid. Grill and additional 8 min. or until chicken is cooked through. **We don't have a grill right now, so I used the stove top grill pan. It worked great!** ***Serve with buttered egg noodles and grilled or steamed vegetables.***