Using a sharp knife, cut a 2-inch pocket in the thickest part of each chicken breast half by cutting horizontally toward, bit not through the opposite side.

Place chicken in a resealable plastic bag set in a shallow dish. Pour dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2-4 hours, turning bag occasionally.

Drain chicken, discarding dressing.

Drain dried tomatoes, reserving 1 tablespoon of the oil.

Slice dried tomatoes.

Divide dried tomatoes, cheese, and basil among pockets in chicken. If necessary secure openings with wooden toothpicks.

Brush chicken with the reserved 1-tablespoon oil; sprinkle with salt and pepper.

Arrange medium-hot coals around a drip pan. Test for medium heat over pan. Place chicken, bone sides down, on grill rack over drip pan.

Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees).