Ingredients
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
Preparation
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.
