Bruschetta 'N Cheese-Stuffed Chicken Breasts
- 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup chopped fresh basil
- 1/4 cup Italian breadcrumbs
- 4 boneless skinless chicken breasts
- Preheat oven to 350u0b0F
- Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
- Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
- Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
- Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
- Bake an additional 5 minute or until chicken is cooked through and cheese is melted.
italianstyle diced tomatoes, mozzarella cheese, fresh basil, italian breadcrumbs, chicken breasts
Taken from www.food.com/recipe/bruschetta-n-cheese-stuffed-chicken-breasts-165887 (may not work)