• Combine minced sun-dried tomatoes, sun-dried tomato oil from jar, olive oil, pesto, garlic, parmesan, salt, and pepper in a small bowl. Set 3 tablespoons aside.  
• Place tenderized chicken breasts in a large, shallow baking dish. Spread the larger amount of sun-dried tomato marinade on both sides of chicken (I used my fingers.) Cover and set aside in the refrigerator for 30 minutes - 1 hour.
• Meanwhile, place sliced polenta rounds on a separate baking sheet. Spread remaining 4 tablespoons of sun-dried tomato marinade on both sides of polenta. Set aside until chicken is ready to be grilled.
• Preheat grill to medium high heat and oil grate. Place polenta rounds on one side of the grill to cook, with cover closed, for 5 minutes. Do not flip polenta, but add chicken to other side of the grill. Cook chicken for 4-5 minutes, with closed cover. Then flip both chicken and polenta rounds. TIP: You'll know the chicken and polenta are ready to be flipped if it releases easily from the grill. Cook chicken 4-5 minutes on other side (or until reaches 160ºF). Remove chicken to clean baking sheet, but leave polenta on for about 5 more minutes, or until crispy, grilled, and easily releases. 
• Remove polenta to a plate and keep warm. Divide the marinara over grilled chicken breasts. Lay fresh mozzarella slices on top of marinara. Place baking sheet on grill, close cover, and cook for about 3 minutes, or until cheese is melted. Serve with grilled polenta rounds. 

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