Sun-dried Tomato chicken

I recently started getting Kraft's magazine Food & Family, thank you to my Wife for that gift. I do have a little complaining to do, this magazine is so full of delicious recipes that I'm easily over whelmed when it comes time to make the grocer list, not a bad problem though.

When I made this recipe we served it with mac-n-cheese, but it would of been so much better served on a bed of spaghetti noodles. Also, I left out the bacon, per request, something I really didn't like doing as I LOVE bacon.

Ingredients
2 slices Oscar Mayer Bacon, chopped
4 small boneless skinless chicken breast halves(1 lb.)
1 cup Kraft Sun-Dried Tomato Dressing
1 tsp. dried basil leaves
2 tomatoes, chopped
2 tbsp. Kraft Grated Parmesan Cheese

Directions
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 minutes. or until chicken is done (165 F), turning after 5 min.
Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.