Italian Stuffed Chicken(Makes 4 Servings)

• 4 chicken breast halves, boned and skinned
• 1/2 c. oil-vinegar salad dressing
• 4 slices Provolone cheese
• 2 plum tomatoes, thinly sliced
• pinch of basil (fresh or dried)
• 1 Tbsp. water
• 1 egg
• 2/3 c. Italian seasoned bread crumbs
• 1/2 c. Parmesan cheese
• 4 Tbsp. olive oil

1. With a meat mallet, pound chicken to 1/4-inch thickness. Place in large baking pan.
2. Add oil-vinegar dressing and turn to coat.
3. Cover and refrigerate 30 minutes.
4. Remove chicken pieces and drain.
5. Cut each piece in half crosswise.
6. Place cheese, tomato slices and a pinch of basil on each of 4 pieces of chicken. Top each with remaining half of breast.
7. Pound edges together to seal.

chicken, oilvinegar salad dressing, provolone cheese, tomatoes, basil, water, egg, italian seasoned bread crumbs, parmesan cheese, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397384 (may not work)