Ingredients
The following ingredients have 4 Servings
- 1 can petite diced tomatoes
- 3/4 cup panko
- 1 cup mozzarella cheese +/-
- 2 tbsp freshly chopped basil; ribbon cut (plus more for garnish)
- 1/4 tsp black pepper; to taste; divided
- 1/4 tsp Salt; to taste; divided
- 1/8 tsp granulated garlic; to taste
- 6 chicken breasts
- 1 cup Italian salad dressing
Instruction
- Preheat the oven to 350ºF
- In a bowl add the tomatoes with their juice, the cheese, panko, and basil. Mix together well.
- Add 1/8 tsp of the salt and pepper. Set aside.
- Using a sharp knife, make a slit in the thick part of the chicken, starting at least an inch from the end of the breast.
- Slice about 3/4 the way through the chicken, making a pocket.
- Stop slicing as the chicken begins to narrow at the other end, leaving the "tail" end of the breast whole, not part of the pocket.
- By the spoon or handful, pack as much stuffing mix as the pocket can hold.
- This will vary from breast to breast.
- Place each stuffed breast in large baking dish.
- Sprinkle the remaining salt, pepper, and granulated garlic on the outside of the breast.
- Pour the Italian salad dressing over the top of each chicken, making sure each breast has been coated.
- Bake uncovered for 20 minutes.
- Pull the chicken out and baste with the dressing that has pool or more in reserves.
- Continue baking for another 15 minutes or until the chicken reaches 150ºF.
- Remove from the oven and allow to sit for at least 5 minutes, the chicken will continue to cook reaching 165ºF
- Give them a final baste; serve and enjoy.
