Pour ¾ cup vinaigrette into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining vinaigrette for basting. Drain and discard marinade. Grill chicken, covered, over medium heat for 4 minutes. Turn and baste with some of the reserved vinaigrette. Grill 4-5 minutes longer or until chicken juices run clear, basting occasionally. Squeeze lemon wedges over chicken. Sprinkle with tomatoes and cheese. Makes 4 servings.
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