ITALIAN STUFFED CHICKEN
April 06, 2018
ITALIAN STUFFED CHICKEN
Ingredients
- 4 (6 oz) boneless skinless chicken breasts, pounded 1/4 inch thick
- 1 (14 oz) can Italian style diced tomatoes
- 1/4 cup pesto
- 4-6 slices Sargento® Sliced Provolone Cheese
- 1 cup Italian style bread crumbs
Instructions
- Preheat oven to 400 degrees.
- Lay pounded chicken on a cutting board in front of you. Spread about 1 Tbls of pesto over each piece of chicken. Place a piece of cheese over the pesto (add more cheese if your pieces of chicken are bigger).
- Spoon in about 1 Tbls of canned tomatoes. Roll chicken tightly, secure with toothpicks.
- Pour remaining tomatoes into the bottom of a baking dish.
- Roll pieces of chicken through breadcrumbs.
- Nestle chicken into tomatoes. Spray chicken with non-stick spray.
- Bake for 25-35 minutes, until the chicken is cooked though.
- Use broiler for the last 2-3 minutes, if you want your chicken to get golden brown.
- Remove from pan and serve immediately.
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