Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 1/2 cup Progresso™ Italian panko crispy bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chopped plum (Roma) tomatoes (3 medium)
  • 1/4 cup chopped fresh basil leaves
  • 1 teaspoon finely chopped garlic

Instruction

  • Heat oven to 400°F. Line rimmed pan with foil; spray with cooking spray. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with 2 tablespoons shredded mozzarella cheese, pressing edges of each chicken breast to seal.
  • In shallow dish or pie plate, mix bread crumbs, Parmesan cheese, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and the pepper. On work surface, brush both sides of chicken breasts with 1 tablespoon of the olive oil, and coat both sides in bread crumb mixture, pressing slightly. Transfer chicken to pan; sprinkle with any remaining bread crumb mixture.
  • Bake 25 to 30 minutes or until chicken is no longer pink in center (at least 165°F).
  • Meanwhile, in medium bowl, mix tomatoes, basil, garlic and remaining 1/4 teaspoon salt and 1 tablespoon olive oil. Top cooked chicken breasts with tomato mixture before serving.