1 pound chicken breast cutlets
1 cup Italian dressing, divided
2 tablespoons plus 1 teaspoon
4 (1⁄2-inch-thick) slices Italian or French bread
4 plum tomatoes, cut in half lengthwise
1 teaspoon balsamic vinegar
1⁄8 teaspoon salt
1⁄8 teaspoon coarsely ground black pepper
1 (8-ounce) package fresh mozzarella cheese, evenly cut into 4 slices
1 (5-ounce) bag baby arugula
In a large zip-top plastic bag, combine chicken and 3⁄4 cup dressing; seal, and chill for 2 hours. Remove chicken from marinade, discarding marinade. Spray grill rack with nonstick grilling spray. Preheat grill to high heat (400° to 450°).
Brush 2 tablespoons olive oil evenly over both sides of bread slices. Grill bread, covered with grill lid, over high heat for 1 to 11⁄2 minutes on each side, or until toasted.
Reduce grill temperature to medium-high heat (350° to 400°). Drizzle cut sides of tomatoes with balsamic vinegar and remaining 1 teaspoon olive oil. Sprinkle with salt and pepper. Grill tomatoes, covered with grill lid, for 3 minutes on each side, or until soft.
Grill chicken, covered with grill lid, for 3 minutes. Turn chicken over, and top with mozzarella cheese. Grill, covered with grill lid, for 2 to 3 minutes, or until chicken is done and cheese melts.
In a large bowl, toss arugula with remaining 1⁄4 cup Italian dressing. Arrange arugula and chicken on toasted bread. Serve immediately with tomatoes.