Ingredients:
1 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh basil
1/4 cup Italian breadcrumbs
4 boneless skinless chicken breasts
Directions:
Preheat oven to 350 F
Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13×9-inch baking dish. Spread the remaining tomato mixture on chicken.
Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
Bake an additional 5 minute or until chicken is cooked through and cheese is melted.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.