2 tsp. olive oil
1/4 tsp. each salt and pepper
4 skinned, boned chicken breast halves (about 5 oz. each)
1 (14 1/2 oz.) can Italian-style stewed tomatoes
2 (8 oz.) pkg. 6-inch Italian bread shells (such as Boboli)
4 oz. part-skim Mozzarella cheese, shredded (1 c.)
about 10 fresh basil leaves, stacked, then cut crosswise in narrow strips
2 tbsp. grated Parmesan cheese

Heat grill. Mix oil, salt and pepper in a small bowl. Brush on both sides of chicken. Grill chicken 8 to 10 minutes, turning once, until opaque in center. Remove to a cutting board; cool slightly, then cut crosswise in strips. Spread about 1/2 cup of the tomatoes on each bread shell to within 1/2-inch of edges. Top each with chicken and Mozzarella. Grill 2 minutes; cover grill and cook 2 minutes longer or until Mozzarella melts. Top with basil and Parmesan cheese.