* 8 plum tomatoes, divided
* ¾ cup balsamic vinegar
* ¼ cup tightly packed fresh basil leaves
* 2 tablespoons olive oil
* 1 garlic clove, minced
* ½ teaspoon salt
* 4 boneless skinless chicken breast halves (4 ounces each)
* Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended. * Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. * Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°. * Cut remaining tomatoes in half; grill or broil for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing. Yield: 4 servings. Nutrition Facts: 1 chicken breast half with 1 tomato and 2 tablespoons dressing equals 174 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 179 mg sodium, 7 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.