Grilled Chicken w/ Mushrooms & Sun-Dried Tomatoes

1 lb skinless boneless chicken breasts
Zesty Italian salad dressing
Garlic pepper seasoning
2 Tbsp butter, divided
1 Tbsp EVOO (Extra Virgin Olive Oil)
1 clove garlic, minced
3/4 package fresh mushrooms, sliced
3 Tbsp coarsely chopped sun-dried tomatoes packed in oil
1/3 cup white wine
4-5 leaves fresh basil, chopped
½ cup mozzarella cheese, grated

Put chicken in a dish with sides just big enough to fit. Pour just enough salad dressing over chicken to coat both sides. Sprinkle both sides of chicken with seasoning (or just use garlic powder, salt, & cracked pepper to taste). Let marinate for at least 30 minutes in fridge. Grill chicken (or bake at 350°F) until done.

While chicken is cooking, heat a medium skillet on medium low heat and add 1 Tbsp of butter and EVOO. Add minced garlic to oil and sauté for 30 seconds or so. Add mushrooms and sauté until they begin to sweat. Add sun-dried tomatoes and stir. Add wine and stir; cook until wine is mostly cooked down. Add remaining 1 Tbsp of butter (cut into 4 pieces) and basil. Stir mixture to fully incorporate. Transfer mixture to a bowl.

Reduce heat to low and place cooked chicken in skillet and top each breast with a spoonful of the mushroom mixture and top with cheese. Cover skillet (I use a cookie sheet) and let it sit until the cheese is melted.

Serve immediately.

Sides:
Caesar Salad
Grilled veggies