This chicken is stuffed with a cheesy tomato bruschetta filling and is then coated in Italian panko breadcrumbs. Perfect for a weeknight or for company!
Ingredients
44 ozboneless, skinless chicken breasts
1/4cuplight Italian dressing
3Roma tomatoes,diced
1/2yellow onion,diced
3tbspchopped fresh basil
1tspdried oregano
1/4cupreduced-fat shredded mozzarella cheese
1/4tspsalt
1/2tspblack pepper
1/2tspgarlic powder
1/2cup Italian panko breadcrumbs
Instructions
Preheat the oven to 375° F, and lightly coat a 13x9-inch baking dish with nonstick cooking spray.
Place the chicken breasts in between 2 pieces of plastic wrap, and using a meat mallet, pound them out to about ¼-inch thick.
Place the pounded chicken breasts in a gallon-size resealable bag with the Italian dressing, and marinate in the refrigerator for at least 30 minutes.
While the chicken is marinating, make the bruschetta topping: In a medium mixing bowl, combine the tomatoes, onion, basil, dried oregano and cheese, then set aside.
When the chicken has marinated, allow the excess Italian dressing to drip off each chicken breast back into the bag, and then lay the chicken out flat on a large cutting board. Evenly season each side with the salt, black pepper, and garlic powder.
Spoon the bruschetta mixture on the short end of the chicken, then tightly roll each breast and secure with a toothpick.
In a shallow baking dish, or on a large plate, spread the panko breadcrumbs out and roll each bruschetta chicken in them to coat.
Transfer the coated chicken rolls to the prepared baking dish and top each one with the remaining bruschetta mixture, then bake for 25-30 minutes, until done.